Ken's Roasted Pork Tenderloin Ingredients 1.5-2lb Pork Tenderloin nonstick vegetable oil spray Ken's pork rub * (see note) *Ken's pork rub: You can make this in large quantities and store in air tight dry containers. 4 tablespoon of prepared chili powder 2 tablespoons of ground cumin 1 teaspoon of red pepper 2 teaspoons of kosher salt 1 teaspoon of of coarse ground black pepper 2 teaspoons of garlic powder 1 teaspoon of dried ground chipotle 2 tablespoons of paprika Mix all ingredients together, rub on any pork dish for a great flavor! Directions Spray tenderloin lightly with vegetable oil spray and rub rub pork with my pork rub. Wrapin plastic wrap and refrigerate for 2-3 hours ( better if you do this the night before and lety set over night) Preheat oven to 375 degrees. Over high heat, heat a nonstick sear pan, or other large pan, spray lightly with nonstick oil. Remove tenderloin from plastic wrap and sear all sides, about 1 minute per side till you can see the sear marks (I use a nonstick grill pan that leaves grill marks). Once meat is seared, put in oven, for 20-22 minutes......DO NOT OVER COOK!!!!! *( see note below) Remove from oven and wrap tenderloin in foil, alllow to rest for at least 10 minutes ( the foil holds in the heat while it is resting and allows for some additional cooking). Once meat is rested ( this allows the meat to be extremely juicy!) slice and serve! * the biggest mistake most people make with Pork is to over cook it. Pork does NOT have to be cooked well done. The cooking time provided is for Pork cooked medium.
Ken, you are killing me with all this fantastic imagery. What ever you do, DON"T STOP POSTING THEM! I don't mind dying in this fashion! That's what I call good eating!
I try to create dishes that are easy to make and and take pictures to show how I plate my food also, as we eat with our eyes almost as much as we eat with our mouths! Nothing like a good dish that is plated well...
Hey Ken-I am new to the board. This looks like a great recipe. I shoot a lot of wild boars and have several tenderloins (backstraps) in the freezer. It is time to pull one out. Thanks-Bob
