For a dinner with a Spanish flare, serve this flavorful pork tenderloin with a side of steamed green beans tossed with a small amount of olive oil, sherry vinegar and chopped Serrano ham or crisp-cooked bacon.

Ingredients

  • 1 pound pork tenderloin
  • 2 teaspoons olive oil
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon black pepper

Directions

  1. Heat oven to 450 degrees F. Drizzle and rub oil over surface of pork.
  2. Combine paprika, coriander, salt, cumin, cinnamon and pepper in small dish. Sprinkle and rub mixture evenly over pork.
  3. Place tenderloin on rack in shallow roasting pan. Roast, uncovered, in heated oven for 20 to 25 minutes or until an instant-read thermometer inserted near center reads 145 degrees F.
  4. Transfer tenderloin to carving board; loosely cover with foil. Let rest for 5 minutes. Cut into 1/2-inch-thick slices and serve.
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