The Recipes

Herb-crusted Pork Tenderloin

Pork will always be one of the intimidating meats to cook in my book.  However, this recipe couldn't be more simple.  This was also part of a multi-course meal I made for a big group of friends.  If you are cooking just for yourself, portion the tenderloin into three pieces when you get home from the market and freeze the other two portions.

Herb-crusted Pork Tenderloin


- 1 pork tenderloin, fat removed
- handful of cumin seeds
- handful of coriander seeds
- 2 T. cayenne
- salt
- pepper
- olive oil

Preheat an oven to 375 degrees.

Heat a dry skillet.  Add the cumin and coriander, letting them toast until fragrant - about two minutes.  Transfer the spices to a spice grinder or mortar and pestle.  Grind the spices and mix with the cayenne, a healthy amount of salt, and black pepper.

Make sure the tenderloin is at room temperature, then rub the spice rub all over the pork.  Heat 2 T. of olive oil in a skillet.  Lay the tenderloin in the skillet and let it cook for approximately three minutes per side; until a light brown crust forms.

Transfer the pan to the preheated oven and cook for another 7-8 minutes; until the pork is at least 140-145 degrees.  Let the pork rest for at least five minutes, then slice it thinly and serve.