Lean and healthly tenderloin
roasted with a simple rub.
Roasted Pork
Tenderloin with Oregano-Coriander Rub
- 1 pork tenderloin, about
1 pound
1 teaspoon dried oregano, crushed
1 teaspoon ground coriander
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons chopped fresh flat-leaf parsley
- Trim any fat from pork.
For dry rub, combine oregano, coriander, thyme, cumin, curry
powder and salt in small bowl. Moisten pork tenderloin with water;
coat with dry rub. If desired, place pork in shallow dish; cover
and marinate in refrigerator for 8 hours or overnight.
- Heat oven to 450 degrees
F. Place pork on rack in shallow roasting pan. Roast until an
instant-read thermometer inserted into center of pork reads 160
degrees F., 25 to 30 minutes. Remove from oven.
- Slice pork; arrange slices
on a serving plate. Sprinkle with parsley.
Serves 4.
Nutrition Facts
Calories 138 calories
Protein 23 grams
Fat 4 grams
Sodium 192 milligrams
Cholesterol 63 milligrams
Saturated Fat 1 grams
Carbohydrates 1 grams
Fiber 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
