Pork loin is a great go-to protein for a busy weeknight. It is lean, super easy to prepare, and is often on sale at my local grocery store. This is one simple way that I prepare it that always makes everyone happy.
I like pork loin cut thin over a salad, or as I most often seem to eat it, paired with a baked sweet potato and roasted cauliflower. Something about the colors of a bright orange potato and the ease of all of it going in the oven makes me so happy. I can clean up the kitchen and sit down and go over homework with my boys (or play a game!) while it cooks.
Serves 6 / Prep Time: 5 minutes / Cook Time: 35 minutes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried rosemary
Salt
1 1/2 pounds pork tenderloin
1 tablespoon olive oil
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the garlic powder, cumin, rosemary, and salt well. Using a dry hand, rub the mixture over the pork loin and press gently so that the powders adhere to the tenderloin.
- In an oven-safe skillet, heat the olive oil over medium-high heat. Add the tenderloin and sear on each side until browned, a total of about 10 minutes.
- Transfer the pan to the oven and cook for an additional 25 minutes. Let rest for 5 minutes, tented under foil. Slice and serve.
