One thing you should know off the bat is that I am not a very exact cook (probably why I am not a very good baker!), but I find when I am not too obsessed with measurement and specific ingredients, my food turns out better- so just go with the flow, make a guess, substitute something! More often than not it will work out just fine and you've made a recipe all your own!
So... without further ado, here is what Joe and I had for dinner tonight:
Spanish Style Pork Tenderloin
1lb pork tenderloin *see note below
Olive oil (about 2 tsp.)
Red wine vinegar (about 1 tsp)- so not necessary; I just happened to have a little sitting next to the olive oil!
1/4 tsp. paprika** see note below
1/2 tsp. cayenne pepper**
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. salt (I just do a few twists of my sea salt grinder)
1/8 tsp. onion powder (I did a pinch)
1/8 tsp. ground pepper (A twist or 2 of a ground pepper grinder will do!)
Preheat oven to 450 degrees with oven rack in the middle. Coat a shallow pan or casserole dish in foil and spray with non-stick spray (makes for easy clean-up!).
Mix spices in a small bowl. Coat tenderloin in olive oil and vinegar (I think vinegar is a tenderizer?) and then rub spices all over.
Put in oven until it reaches an internal temp of 150-155 degrees (about 25 minutes). Let sit for 5 minutes before carving (helps to retain juices, even though it is so hard to be patient!). Carve on a diagonal.
I served this with some creamy orzo- (that had diced carrots in it... sneaked those in on Joe!) and cooked peas (one of our favorite sides and the inspiration for the name of this blog).
*If I have a coupon, I get the Hormel brand from Super Target, or I pick one up at Aldi- they are HALF the price of the Hormel ones and you can't tell the difference. Aldi is my favorite little secret, but remember your own bags and a quarter for the shopping cart. And don't be afraid to try the off brands- they are good! Pork tenderloins are great to throw in the freezer and defrost over night.
** You can use 3/4 tsp. of smoked paprika (just a little harder to find) and no cayenne or 1/4 tsp cayenne and 1/2 paprika for less of a kick; however, IMHO just paprika won't do the trick- I think you'll miss out on some flavor!
So juicy and delicious!
