I have been meaning to post this fabulous pork tenderloin recipe for oh, about a month now.
Scratch that……it’s been almost 8 weeks.
I’m having a tremendous amount of trouble concentrating these days, and I think I’ve finally figured out why. My mind has turned into a puddle of half melted Jell-o from dealing with two hormonally imbalanced teenagers.
What is it with these two lately? I swear, from the moment I get up in the morning, until I make my final escape at night to the solace of my room, I can not do A.SINGLE.THING.RIGHT.
When they want something, of course, it’s all sunshine and rainbows.
When something isn’t going their way, or they are somehow “inconvenienced” by an errand I have to run after I pick them up from school, their moods quickly go dark and there is a whole lot of huffing and puffing.
Every day, I have a new appreciation for the patience and fortitude my parents possessed to cope with my two brothers during their teen years.
Not me, of course…. I was the good child. 🙂
Cut to the sound of my father laughing out loud in 3…..2…….1…….
Southwestern Spiced Pork Tenderloin – adapted from Food 52
2 to 2 1/2 pounds pork tenderloin (usually 2 tenderloins)
1 tbs chili powder
1 tbs cumin
1 tbs smoked paprika
2 tbs cinnamon
1 1/2 tsp freshly-ground black pepper
1 tsp vegetable oil
Preheat the oven to 450°F. Place a cast iron skillet or roasting pan in the oven as it is heating.
Pat the pork dry and cut off any large pieces of surface fat. Mix together all the spices in a small bowl and rub them into the surface of the pork on all sides.
Remove the hot pan from the oven and swirl the oil to coat the bottom. Set the pork in the pan and return the pan to the oven. Roast for ten minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes, until the internal temperature of the pork registers 140°F to 145°F in the thickest part of the meat (20 to 25 minutes total).
Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.