Roasted pork tenderloin is a great choice for a weeknight dinners because it’s easy, quick-cooking and doesn’t require a lot of cleanup. This version uses a simple wet rub made with cumin, fresh lime zest and olive oil to give the pork a flavorful Southwest twist.
Cumin and Lime Roasted Pork Tenderloin
- 2 pork tenderloins, about 1 lb each
- 4 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1-1/2 teaspoons salt
- Freshly ground black pepper
- Zest of 1 lime
- 1-1/2 tablespoons olive oil
- Preheat the oven to 425°F. Set a wire rack inside a foil-lined, rimmed baking sheet and coat lightly with nonstick spray.
- Add the cumin, garlic powder, onion powder, salt and a few grinds of black pepper to a small bowl. Stir in the lime zest and olive oil and combine thoroughly.
- Trim any excess fat and silverskin from the tenderloins, then coat them thoroughly with the rub. Using the back of a spoon helps spread the rub evenly over the meat.
- Once coated, place the tenderloins on the prepared baking sheet and set aside for 15 minutes to allow the flavors to penetrate the meat.
- Roast for 15 to 20 minutes or until an instant read thermometer placed in the center of the tenderloin registers 140°F. Remove from the oven and let rest for at least 5 minutes before carving.