Ingredients
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- 3 Pork Tenderloins
(narrow) - 2 Tbsp Vegetable Oil
- 3 Tbsp Lemon Juice
(or lime, orange) - 1 Tbsp Italian Seasoning
- 1 Tsp Garlic Powder
(or minced cloves) - 1 Tsp Kosher Salt
- 1 Tbsp Chili Powder
- 1 Tbsp Paprika
(optional) - 1 Tsp Black Pepper
- 1 Tbsp Cumin Powder
Method
- 3 Pork Tenderloins
(narrow) - 2 Tbsp Vegetable Oil
Preheat oven to 400ºF and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
- 3 Tbsp Lemon Juice
(or lime, orange) - 1 Tbsp Italian Seasoning
- 1 Tsp Garlic Powder
(or minced cloves) - 1 Tsp Kosher Salt
- 1 Tbsp Chili Powder
- 1 Tbsp Paprika
(optional) - 1 Tsp Black Pepper
- 1 Tbsp Cumin Powder
Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
Bake for an hour until outside is browned and crispy and centers are cooked through to desired doneness; test using a thermometer, better to undercook a bit.
Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.
Joanie's notes: OK, I actually forgot the lemon part because I asked Andrea for the lemon and she was so tired from the workouts that she never gave it to me. I sprinkled the spices on the meat instead of rubbing them so my hands didn’t get dirty. Added some onions, sliced thinly before putting in the oven; produced a nice rich gravy.