Cumin Roasted Pork Tenderloin How To
In my original post on this recipe, I mentioned that this is my variation of a recipe I originally found in Rachael Ray 365: No Repeats. This recipe serves 2 people, and it’s fantastic with some yellow rice (I just use Goya’s boxed variety) and sour cream.
1 piece of pork tenderloin (about 1 lb)
2 tablespoons ground cumin
1 tablespoon chipotle seasoning (or whatever chili powder you like)
Extra-virgin olive oil
Salt and pepper
Juice of 1 lime
1 bell pepper (I used green)
Preheat the oven to 475 degrees F. Cut the silver skin (connective tissue) from the tenderloin with a sharp, small knife.
Drizzle extra-virgin olive oil on the bottom of the cookie sheet. You can use a flavored oil, I used a chipotle oil from Carter & Cavero. Place the tenderloin in the middle of the cookie sheet and drizzle it with more olive oil, making sure it’s thinly but evenly coated.
Season the pork with salt, papper, half the cumin, and half the chipotle seasoning. Let sit.
Slice up the bell pepper and onion into pieces (this goes faster if you have a helper, like I did).
Sprinkle the veggies on the cookie sheet around the tenderloin. Drizzle them with olive oil. Season with salt, pepper, the other half of the cumin, and the other half of the chipotle seasoning. Squeeze the lime juice all over the vegetables and the pork.
Roast for 20 minutes.
Let the pork rest while you finish your side dish (Goya Yellow Rice takes about 20 minutes to cook, I time them to be ready at the same time).
Slice and serve.