Cumin and Lime Roasted Pork Tenderloin

Cumin and Lime Roasted Pork Tenderloin: A tasty wet rub made with cumin, fresh lime zest and olive oil adds subtle Southwest-inspired flavor to quick-cooking roasted pork tenderloins.

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

Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 to 6 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

  • Ingredients:
  • 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

Preparation:
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.

Serving Suggestions:
For an easy side dish, roast slices of zucchini along with the pork. Cut the zucchini into rounds about 3/8-inch thick, arrange them on a rimmed baking sheet coated with nonstick spray and season with salt and pepper. Roast for 20 to 25 minutes at 425°F

Pair the zucchini with sautéed grape or cherry tomatoes. Cut the tomatoes in half and while the pork rests, sauté them in a tablespoon or two of butter until wilted, 3 to 4 minutes. Season to taste with salt and pepper and serve.

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