I was going to post a greek salad recipe (stay tuned for the recipe on a different day), but I decided to do this Spice-Encrusted Pork recipe since it snowed a ridiculous amount this weekend and I thought we needed something a little warmer. Plus this week and a little into next week I’ll post some recipes that make it easy to meal plan and use left overs, so stay tuned. I’ll make sure you know ahead how the main dish will be used in the next dish if you want to meal plan with these recipes.

This pork is really so delicious. It’s meant to be made with a pork tenderloin, but we made it with a roast. I am excited to someday try it with a tenderloin, but it worked out fine like this.

The spice mixture adds so much flavor which can sometimes be hard to do with a roast. I also loved that it was so moist and tender. A big MUST in our house. We hate dry pork. I worried that the spices might be a bit overwhelming and that the roast might be dry because sometimes pan roasting instead of crock pot roasting can dry the meat out if you aren’t watching it, but that wasn’t at all the case. I think this is such a great way to make pork and you get to use the leftovers tomorrow for pork tostadas! Woot woot!

**Reserve the remaining meat for pork tostadas later in the week

Can Pork Tenderloin Be Served Medium Rare?

It has been a long standing rule that pork tenderloin should be cooked to an internal temperature of 160 degrees, or medium.

However, many restaurants are now serving pork medium rare, or 145 degrees.

Can Pork Tenderloin Be Used To Make Pulled Pork?

Pork tenderloin can be used to make pulled pork.

Pork tenderloin makes a healthy and low fat “pulled” pork.

Is Pork Tenderloin Boneless?

Tenderloin is lean, delicately flavored meat.

It is the most tender cut of pork and is boneless.

Spice-Encrusted Pork

Spice-Encrusted Pork

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Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


This pork is really so delicious.


Recipe By Paula Deen

  • 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 Fresh Cracked Black Pepper
  • 4 Pork Tenderloins, 1.5 lb
  • 1/4 Cup Olive Oil, divided


  • Preheat Oven to 400.
  • In a small bowl combine seasonings.
    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 Fresh Cracked Black Pepper
  • Rub the mixture evenly over the pork.
    4 Pork Tenderloins
  • In a large nonstick skillet, heat 1 Tablespoon olive oil over med-high heat.
    1/4 Cup Olive Oil
  • Cook 1 loin for 2-3 min per side or until evenly browned.
  • Repeat With remaining tenderloins.
  • Place into baking dish and bake for 20 min or until a thermometer reaches 155.
  • Slice to serve.


(We cut this recipe in half and used 1.5 lb pork roasts. It was plenty for 5 people including the tostadas for the next day.)
left overs can be refrigerated for 3-4 days


Serving: 3ozCalories: 665kcalCarbohydrates: 8.3gProtein: 95.5gCholesterol: 294.8mgFiber: 3.6gSugar: 0.4g
Author: Sweet Basil
Course: Quick and Simple Dairy Free Recipes

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