Spice-Encrusted Pork

 

 

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 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

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Spice-Encrusted Pork

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Quick and Simple Dairy Free Recipes
Servings: 6 servings
Calories: 665kcal
Author: Sweet Basil

Ingredients

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 1.5 lb Pork Tenderloins
  • 1/4 Cup Olive Oil divided

Instructions

  • Preheat Oven to 400.
  • In a small bowl combine seasonings.
  • Rub the mixture evenly over the pork.
  • In a large nonstick skillet, heat 1 Tablespoon olive oil over med-high heat.
  • 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.

Notes

(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.)

Nutrition

Serving: 1serving | Calories: 665kcal | Carbohydrates: 8.3g | Protein: 95.5g | Cholesterol: 294.8mg | Fiber: 3.6g | Sugar: 0.4g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!
 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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One comment on “Spice-Encrusted Pork”

  1. I have never made a Paula recipe that I didnt like!