Recipes and Links

Pork Tenderloin with a Savory Rub

Yield: 2-3 Servings


1 tsp light brown sugar

1 tsp garlic powder

1/2 tsp salt

1/2 tsp allspice

1/2 tsp ground cumin

1/4 tsp dried thyme

1/4 tsp dried nutmeg

1/4 tsp ground cinnamon

1 (1-pound) pork tenderloin, silver skin removed

1 Tbsp Flying Olive Extra Virgin Olive Oil. Suggestions: Chipotle (spicy) or Harissa (spicier), Garlic,Thyme, a mild-medium Flying Olive Single Varietal of Choice, or a combination


Preheat oven to 350°.

Remove the tenderloin from the package, rinse, pat dry, and let it come to room temperature. In the meantime, combine the sugar, garlic powder, salt, allspice, cumin, thyme, nutmeg and cinnamon in a small bowl. Rub the pork with 1 tsp of the Flying Olive Oil of Choice, then rub the spice mixture over the tenderloin. Let stand 20 minutes.

Heat the remaining 2 tsp of Flying Olive Oil of Choice in a medium ovenproof skillet (cast iron preferred), over medium-high heat. When the oil begins to shimmer add the pork to the pan; browning on all the sides, for a total of about 4 minutes.

Place the tenderloin on a rack over a pan, such as a cookie sheet with sides. (Put some aluminum foil in the pan to help with clean up).

Bake at 350° for 15 minutes. Turn after 7 minutes. The pork is done when a thermometer registers 155° (slightly pink). Let stand 10 minutes loosely covered with foil. Cut pork on the diagonal into 1/2-inch-thick slices. Serve.

Submitted by Barb L.