This week's recipe was jambalaya, and again I wasn't in the mood for the dish. I found a recipe for Spice-Encrusted Pork Tenderloin and Seasoned Black Beans. The recipe was in the January/February 2009 Cooking with Paula Deen magazine. I've been wanting to make a pork tenderloin or pork roast. I am so glad I made this.....it was totally AWESOME! Spicy and yummy! My son told me it was a keeper!
The recipe makes quite a bit since it's supposed to be used for Pork Tostadas also. I halved the recipe since it's just the two of us and I still have quite a bit left over. We may make the tostadas tomorrow night.
I didn't have the Mexican oregano, so I used regular; I used regular chili powder and caraway instead of coriander.
The Seasoned Black Beans were good too. Spicy! I would have been great over rice! It's to be used in the tostados, too.
Spice-Encrusted Pork Tenderloin
2 tablespoons ancho chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons Mexican oregano
2 tablespoons garlic salt
2 tablespoons cracked black pepper
4 (1.5-pound pork tenderloins, trimmed)
1/4 cup olive oil, divided
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes or until a meat thermometer inserted into the thickest part of tenderloin registers 155 degrees or desired degree of doneness. Slice to serve.
2 tablespoons ancho chili powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons Mexican oregano
2 tablespoons garlic salt
2 tablespoons cracked black pepper
4 (1.5-pound pork tenderloins, trimmed)
1/4 cup olive oil, divided
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil; set aside.
In a small bowl, combine chili powder, coriander, cumin, kosher salt, oregano, garlic salt, and pepper. Coat tenderloins evenly with spice mixture.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side, or until browned. Remove tenderloin and place on prepared pan. Repeat with remaining olive oil and tenderloins. Bake for 20 minutes or until a meat thermometer inserted into the thickest part of tenderloin registers 155 degrees or desired degree of doneness. Slice to serve.
Ready to go in ovenSeasoned Black Beans
4 (15-oz) cans black beans, drained
2 (10-oz) cans diced tomatoes with green chilies
1/2 tsp kosher salt
1/2 tsp ground black pepper
In a medium saucepan, combine beans, tomatoes, salt and pepper. Cook over low heat until heated through. Serve immediately.
1 comment:
mmm Looks great.
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