Roast Pork Tenderloin

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves	8
Yield	2 tenderloins

Introduction

The combination of a dry rub and roasting at high heat provides a flavorful entrée with very little effort. The rubs can be varied according to what is in the spice cupboard.

Ingredients

pork tenderloins (about 2 pounds total)

Dry Rub

	2	tsp. cumin seed
	1	tsp. ground ginger
	1	Tbsp. paprika
	1	Tbsp. packed brown sugar
	1	tsp. ground pepper
	1	Tbsp. dried thyme
	2	Tbsp. vegetable oil

Steps

Preheat the oven to 450°F. Thoroughly dry the tenderloins with paper towels. Remove the thin silverskin membrane, if necessary, by inserting a sharp boning knife under it and cutting it away, keeping the knife angled slightly toward the silverskin.

To Make The Rub

n a dry heavy skillet over medium heat, toast the cumin, stirring often, until it is fragrant, about 5 minutes. Remove from the pan and cool thoroughly. Grind the cumin in a spice grinder or with a mortar and pestle. Combine the ground cumin with the remaining ingredients. With your hands, spread the dry rub all over both tenderloins.
Heat a 12-inch heavy ovenproof skillet over medium-high heat until quite hot. Add the vegetable oil and immediately add the tenderloins, being careful to avoid splatters. Cook until very well browned on one side, about 5 minutes. Turn the tenderloins and immediately place the skillet in the preheated oven. Roast for 5 minutes. Remove the pan from the oven and test the meat’s temperature with an instant-read thermometer. It should read 145°F. If it does not, place the pan (but not the thermometer) back in the oven for another minute or two, then check the temperature again. Transfer the tenderloins to a carving board and let rest for 5 minutes. Cut 1 tenderloin into ¼-inch slices and serve on warm plates. Cool, wrap, and refrigerate the other tenderloin.

Notes

Make 1 tenderloin to serve (for 4 people) and 1 reserved for the Pork and Cheddar Subs and Fried Rice with Julienned Pork
The dry rub can be made a couple of days in advance and kept in jar at a cool room temperature.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.