Southwest-Spiced Roast Pork Tenderloin

Southwest-Spiced Roast Pork Tenderloin

Ready in 45 minutes

A Family Staple

"This was a nice change of flavor to the pork tenderloin. We saved the extra spice to use on the next one but I bet it would be good on almost any meat."

- jlburgart

Top-ranked recipe named "Southwest-Spiced Roast Pork Tenderloin"

4.2 avg, 5 review(s) 100% would make again

Ingredients

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1 whole pork tenderloin; about 1 pound
1 tablespoon Paprika
1 1/2 teaspoons Salt
1 1/2 teaspoons Brown sugar
1 1/2 teaspoons Sugar
1 1/2 teaspoons Chili powder
1 1/2 teaspoons Ground cumin
1 1/2 teaspoons Black pepper

Original recipe makes 4

Servings  

Preparation

In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.

Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 30-35 minutes, until internal temperature as measured with a meat or instant-read thermometer is 155 degrees F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.

Notes

Republished with permission, National Pork Board

This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago.

Credits

Added on Award Medal
Verified by stevemur

photo by tyson tyson

Ok, so I'm not a food stylist but this was DELICIOUS!! photo by jlburgart jlburgart

Calories Per Serving: 196 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Southwest-Spiced Roast Pork Tenderloin

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This was a nice change of flavor to the pork tenderloin. We saved the extra spice to use on the next one but I bet it would be good on almost any meat.
jlburgart 1 year ago
Very tasty. Pork was very moist.
cherylstephens1 1 year ago
Very easy with a hint of sweet cajun spice. Will make it again
terriputnam 1 year ago
I added a 1/2 tsp of garlic powder to the mix. Not sweet like I thought it would be. And not spicey either. I'll make this again. Thanks for sharing.
cleo199 4 years ago
Republished with permission, National Pork Board This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago. [I posted this recipe.]
tyson 8 years ago
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