Pork tenderloin is so simple, it’s almost impossible to mess it up. Anyone can buy a clean filet, rub their favourite spices on it and throw it in the oven. As simple as it is though, there are still a few things to keep in mind. If you’re going to do something you might as well do it right, no matter how basic it is, no? Wednesday night was a tenderloin night, so I figured I’d share the method that worked for me.
I used a rub of garlic powder, smoked spanish paprika (hot), salt, ground black pepper, ground mustard and a bit of cayenne. No set measurements here, just make sure you cover the tenderloin adequately. Before I started cooking I let the tenderloin come to room temperature (also gives it a bit of time to marinate, 30 minutes is better than nothing). In the meantime I sliced some potatoes into thin chips, tossed them in olive oil, salt, pepper and some fresh rosemary and slid them into the oven at 400. The potatoes took about 35 minutes.
Back to the pork. I seared it on the stove for 4 minutes, making sure that each side got some sear time. Then I added a bit of dried thyme (don’t add the thyme before searing or else you risk burning it) and roasted it in the oven on a baking sheet covered with aluminum foil at 400 for 17 minutes. I prefer roasting it like this as opposed to on a rack. The risk with pork tenderloin is drying it out, I find this method mitigates that risk. After roasting I tented it on a cutting board (not on the pan) under foil for about 8 minutes before slicing and serving. I’d go more aggressive and cook it for a few minutes less next time. This one was good, but it could have been even more moist.
Spicy, tender pork, crispy potato thins and a cold Blonde de Chambly to wash it down. That was my Wednesday night meal, and it was good. Sometimes it’s best to keep it simple.
p.s. My girlfriend actually thought the rub was a bit too spicy. I thought it was perfect. Next time it won’t be as spicy (you know how it is).