Monday, January 6, 2014

Blackened Pork Tenderloin

It has been awhile since my last post and I am feeling very neglectful.  My husband and I are expecting our second child, and for those of you that have experienced pregnancy will know it can be exhausting at times. We are thrilled about this exciting new chapter in our lives and will be welcoming this bundle of joy in early May.   With a toddler running a muck, a full time job, a dog and a house to maintain my cooking has been reduced to easy weeknight meals.  This is something I thought would never happen to me!  Yet here I stand trying to get creative with something I can prepare in 30 minutes!  That being said, you may see some easier, yet delicious, recipes coming your way in the near future.  Here is a simple pork tenderloin recipe that is really yummy.  


1 pork tenderloin
1 tablespoon paprika
1 tablespoon cumin powder
1 teaspoon crushed coriander seed
1 teaspoon cayenne pepper (more or less to your preference)
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 tablespoon red wine vinegar
1 tablespoon canola oil
cast iron pan


In a small bowl combine paprika, cumin, coriander, cayenne, black pepper and salt.  Add red wine vinegar and canola oil and stir until a paste forms.

Rub pork tenderloin with the paste and allow to sit for at least 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

Heat cast iron pan over medium high heat.  Once pan is hot place the pork tenderloin into it.

Slowly rotate the pork tenderloin as each side blackens.  Once desired blackness has been achieved place the pan in the preheated oven for 10 to 15 minutes, depending on the size of your pork tenderloin.  You want to cook it to medium rare, which is about 145 degrees Fahrenheit.

Once cooked allow to sit at room temperature for 5 minutes before slicing.

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