Spiced Pork Tenderloin
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium-size clove garlic
- 1inchlong piece of ginger, fresh or frozen
- 1tablespoon cumin seeds
- 1tablespoon coriander seeds
- ½pound pork tenderloin
Nutritional analysis per serving (2 servings)
181 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 25 grams protein; 69 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare broiler.
- Step 2
In a food processor, finely chop the garlic and ginger. Then coarsely chop the cumin and coriander. Mix together.
- Step 3
Wash and dry the pork tenderloin and remove any excess fat. Pat both sides with the spice mixture and arrange on broiler pan that has been covered with a double thickness of aluminum foil.
- Step 4
Place broiler pan about 3 inches from source of heat. Broil until pork browns on one side; turn and continue broiling until meat is slightly pink inside, a total of 15 to 18 minutes.
Private Notes
Comments
I found a tip under anther pork tenderloin recipe on how to use oven rather than broiler. 7-8 minutes at 500 degrees. Then turnoff oven (don’t open!) and leave for an hour. Delicious, juicy and 165 degrees too. I tried to find the author of original tip to thank him/her, but couldn’t:-(
A solid base for a recipe, though if I make it again, I'll add crushed red pepper to the rub to give it a bit more zing. I added a drizzle of olive oil to the top, and I also baked it at 400 for about 20 minutes (it was a very small tenderloin) rather than dealing with the broiler.
A solid base for a recipe, though if I make it again, I'll add crushed red pepper to the rub to give it a bit more zing. I added a drizzle of olive oil to the top, and I also baked it at 400 for about 20 minutes (it was a very small tenderloin) rather than dealing with the broiler.
This is an extremely tasty recipe. I added salt and pepper and a drizzle of olive oil. Rather than broiling, I roasted the tenderloin with a little water and splash of dry vermouth at 425 degrees to 145 degrees internal temperature. Delicious!
I found a tip under anther pork tenderloin recipe on how to use oven rather than broiler. 7-8 minutes at 500 degrees. Then turnoff oven (don’t open!) and leave for an hour. Delicious, juicy and 165 degrees too. I tried to find the author of original tip to thank him/her, but couldn’t:-(
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