Spice rubbed pork tenderloin
From The Kitchen Sink Recipes
1 pork tenderloin (about 1 1/4 pound)
1 teaspoon dried oregano (Mexican oregano works well)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil
warm tortillas, radish and avocado slices, cilantro sprigs, sour cream, drained black beans for serving
Stir oregano, cumin, chile powder, smoked paprika, and salt in small bowl, rub mixture all over tenderloin.
Heat oil in heavy large nonstick skillet over medium-high heat.
Add pork to skillet and cook until browned on all sides, about 5 minutes.
Transfer the pork tenderloin to a rimmed baking sheet and roast in the oven at 400 until an instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface.
Cut crosswise into thin slices and serve with warm tortillas, avocado, cilantro and sour cream, if desired.
1 pork tenderloin (about 1 1/4 pound)
1 teaspoon dried oregano (Mexican oregano works well)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil
warm tortillas, radish and avocado slices, cilantro sprigs, sour cream, drained black beans for serving
Stir oregano, cumin, chile powder, smoked paprika, and salt in small bowl, rub mixture all over tenderloin.
Heat oil in heavy large nonstick skillet over medium-high heat.
Add pork to skillet and cook until browned on all sides, about 5 minutes.
Transfer the pork tenderloin to a rimmed baking sheet and roast in the oven at 400 until an instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. Let rest 5 to 10 minutes.
Transfer pork to work surface.
Cut crosswise into thin slices and serve with warm tortillas, avocado, cilantro and sour cream, if desired.
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