Easy dinner recipe that you can enhance with Farmers Market offerings. Our meat vendors have a fine selection of pork tenderloin. Or, maybe chops or a pork roast. Save yourself some time and check out the readymade spice mixes from Wild Tree. Audrey and Mike will be happy to offer their suggestions. Top it off with balsamic vinegar and a few mushrooms from River Valley. Did you know River Valley sells mushroom ravioli..what a great side dish to the tenderloin. Don’t forget to pick up a red wine from Glunz.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
1. Preheat the oven to 450 degrees F.
2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat.
4. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Recipe courtesy of Ellie Krieger Food Network