Spicy Seasoned Pork Tenderloin Recipe

5 1
Spicy Seasoned Pork Tenderloin Recipe
Spicy Seasoned Pork Tenderloin Recipe photo by Taste of Home
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Spicy Seasoned Pork Tenderloin Recipe

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5 1
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A zesty rub seasons pork tenderloin overnight for exceptional flavor. The next day, it bakes in no time. So it's easy to put a fast yet fancy meal on the table.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. + chilling Bake: 25 min.

Ingredients

  • 2 pork tenderloins (1 pound each), trimmed
  • 1/3 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh gingerroot or 1/2 teaspoon ground ginger
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Directions

Place tenderloins in an ungreased 13-in. x 9-in. glass baking dish. Combine remaining ingredients; rub over tenderloins. Cover and refrigerate 6 hours or overnight. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes before slicing. Yield: 8 servings.
Originally published as Spicy Pork Tenderloin in Country Pork 1996, p80

Nutritional Facts

4 ounce-weight: 241 calories, 15g fat (0 saturated fat), 68mg cholesterol, 45mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3-1/2 lean meat, 1/2 fat.

  • 2 pork tenderloins (1 pound each), trimmed
  • 1/3 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh gingerroot or 1/2 teaspoon ground ginger
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  1. Place tenderloins in an ungreased 13-in. x 9-in. glass baking dish. Combine remaining ingredients; rub over tenderloins. Cover and refrigerate 6 hours or overnight. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes before slicing. Yield: 8 servings.
Originally published as Spicy Pork Tenderloin in Country Pork 1996, p80

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