Mid-week Pork Tenderloin Recipe
This pork tenderloin recipe is in my “easy to go to” category. A pork tenderloin doesn’t take up much space in the freezer as its long and skinny and widely available and the spices could be in your cupboard. Sure you’d have to have the lemon and coriander but even then you could substitute a nice vinegar like white balsamic and you could use any herb really or none at all. The point is this is good enough for an easy mid-week meal and this pork tenderloin recipe is just that!
I’ve now cooked this in the oven (easy mid-week option) and I’ve seared it in a dry heavy frying pan. The latter is indeed nicer, but specialness tends to come with a bit more effort.
The Pork Tenderloin Rub
Enough for 1 large pork tenderloin (approx 454 g/1 lb)
1 heaped tsp smoked paprika
1/2 tsp cayenne pepper
2 plump cloves garlic minced
juice 1 lemon/lime
2 tbsp olive oil
bunch coriander finely chopped
1 tsp salt
Mix all the rub ingredients together and slather over your pork tenderloin, which you score horizontally to allow full access.
Allow to marinate for however much time you’ve got, but aim for an hour, or covered and in the fridge overnight. If you are going for the “specialness” option, then heat up your heaviest bottomed frying pan and give this baby about 8 to 10 minutes per side being careful not to burn it. If speed and ease is your focus, then heat the oven to 180ºC (350ºF) and give it 20 to 25 minutes. Its hard to give you a firm cooking time as each tenderloin will be a different thickness and weight. Just don’t overcook. You could take it out after 20 t0 25 minutes and leave it covered for however long it takes for you to dish up the rest of the meal.
Good accompaniments to this pork tenderloin recipe are roasted vegetables and puréed cauliflower.
If you enjoyed this recipe – make sure to check out our other easy mid-week options