SPICE RUBBED PORK TENDERLOIN RECIPES
SPICE-ROASTED PORK TENDERLOIN RECIPE - MELISSA RUBEL ...
A quick spice mix seasoning and trip to the oven is all it takes to make this easy roast pork tenderloin recipe. They're ready in under an hour, making them the perfect candidate for weekend and weeknight meals. Tip: Slice 2 of the tenderloins and reserve the rest for making Pork Tenderloin Tacos with Avocado Salsa on a busy night.
Provided by Melissa Rubel Jacobson
Categories Pork Tenderloin
Total Time 50 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°. Set the tenderloins on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon.
- Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloins for about 25 minutes, until an instant-read thermometer inserted into the centers registers 145°.
- Transfer the tenderloins to a cutting board and let rest for 10 minutes. Slice the tenderloins 1/2 inch thick and serve.
SPICE-RUBBED CHICKEN THIGHS RECIPE: HOW TO MAKE IT
For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. —Bill Staley, Monroeville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix the first 8 ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.
Nutrition Facts : Calories 169 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 460mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat.
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For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania
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Reviews 4.7
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