finished pork tenderloinThis is my variation on a recipe I first found in Rachael Ray 365: No Repeats. I’ve moved on to different cookbooks now, but still I’ve been making this for years, one of my fastest and tastiest go-to dinners, and over time I’ve tweaked it into my own thing. Her recipe cooks 25 degrees hotter than mine, she uses coriander, garlic, more lime juice. Her recipe doesn’t add onions and peppers. So I’ve posted my variation. I serve it with yellow rice and sour cream, and it’s awesome.

Click here for the Cumin Roasted Pork Tenderloin How-To.