a good start

April 16 2009 by Kristin at The Kitchen Sink in Pork, Recipe » 20 comments

Thursday? Thursday?!? Are you sure? I mean, I love Thursday as much as the next guy (it’s Friday eve, afterall), but I am a little concerned that Tuesday and Wednesday got swallowed whole, sucked away by some very powerful vacuum cleaner (a Dyson, probably) that has trained its sights on my week. Between our quick trip to Milwaukee last weekend, our house guest for the week (my sister, which means Family Dinners all week long!) and another trip this weekend (San Diego, where I hear the temperature actually stays above 50 degrees for, like, more than an hour; I’ll believe it when I see it), this week has been a hectic one. Especially when you throw in the pesky day job.

But it’s a week of all good things (who can complain about weekend get-aways and sisters, really?) so I’m just trying to hang on for the ride. I think it helps that the week got off to a very good start on Sunday night (that’s when I consider “the week” to start—no longer weekend, but not yet work week) with the dish you see here and Sunday Night Baseball.

This meal couldn’t be simpler, which, on a week like this, is exactly what I need. You just rummage around your spice rack, open a couple jars and toss together the spices in a small bowl. What you get is a smoky, spicy rub that you then pat onto a pork tenderloin. Sear this off in a hot pan so the spices and the meat become one, developing a nice crispy exterior at the same time. Next, slip the pork into a hot oven and, while it roasts away, you can whip up a little salad to accompany it. Something light and bright, like the salad you see here, which is basically a variation on another salad I made recently, with buttery cubes of avocado standing in for the thin carrot coins. If you want to go even more simple, just pile up a heap of baby greens, dressed simply and scattered with sea salt. Whatever you do, add a little citrus, which will perk up the flavors of the pork.

The real kicker, though, is this: you eat it all in the fold of a warm tortilla, perhaps with a cool slather of sour cream. Yes, indeed, this week got off to a good start. Now if I could only find Tuesday and Wednesday …

Spice-Rubbed Pork Tenderloin
Adapted from Bon Appetit

1 pork tenderloin (about 1 1/4 pound)
1 teaspoon dried oregano (Mexican oregano works well)
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil
warm tortillas, lime wedges, radish and avocado slices, cilantro sprigs, sour cream, for serving (optional)

Preheat oven to 400°F.

Stir oregano, cumin, chile powder, smoked paprika, and salt in small bowl; rub mixture all over tenderloin. Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Transfer the pork tenderloin to a rimmed baking sheet and roast in the oven until an instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. Let rest 5 to 10 minutes.

Transfer pork to work surface. Cut crosswise into thin slices and serve with warm tortillas, avocado, cilantro and sour cream, if desired.

20 comments so far. »
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Allison says on April 16 2009 at 9:06 am:

Wowie Wow… Pork tenderloin…in a tortilla… Am I dreaming? Regardless of the meal … NOTHING beats our family dinners!!!
Andrea [bella eats] says on April 16 2009 at 9:33 am:

This looks delicious! I made a very similar salad for lunch the other day and I can imagine that it would be lovely with spicy pork tenderloin.

Have fun in the sunny California weather!
Tabitha (From Single to Married) says on April 16 2009 at 10:07 am:

Whether I’ve had a hectic week or a slow one I’m always interested in easy-to-fix dishes so this looks great!
Jen Schall @ My Kitchen Addiction says on April 16 2009 at 10:30 am:

That looks wonderful! I love all of the delicious toppings you added – yum!
Whitney Merritt says on April 16 2009 at 2:47 pm:

My mom just mailed me an instant read themometer specifically to make pork tenderloin. This looks like a great recipe.

I’m off to go enjoy the 60 degrees and sunny for a bit…too bad it is quickly going away.
Chocolate and Toast says on April 16 2009 at 3:10 pm:

Okay, so my hectic weeknight dinner is more often than not tortilla chips straight out of the bag. I like your idea better. Maybe if I mix up the spices in the morning, I might actually rub them on the pork in the evening . . . ?
Melissa says on April 16 2009 at 3:16 pm:

Can you tell me which BA this is in? It looks familiar, and tasty, but I feel like I must have just skimmed over it.

Have a good time in San Diego. I’m about an hour north and it’s been chilly up here in the evenings and when we were down there last weekend, it was even chillier. Hopefully it really will keep above 50 for your stay!
Half Assed Kitchen says on April 16 2009 at 6:48 pm:

What beautiful photos. Keep ‘em coming. I’m loving your blog,.
Culinary Cory says on April 16 2009 at 6:56 pm:

The week totally flew by for me. Have fun in San Diego, the weather is a wonderful change after the chill of winter.
Jennifer says on April 17 2009 at 3:15 am:

YUM! I can imagine how great that is all together in the tortilla!
Tim says on April 17 2009 at 8:30 am:

Oh, wow, this looks amazing, Kristin! I will be making soon.
bellaguinness says on April 17 2009 at 4:11 pm:

Just had this for dinner – delicious! I forgot how great searing is – makes the meat so juicy. Thanks, Krisitin!
Anticiplate says on April 18 2009 at 8:26 am:

I love adding cilantro, radishes, and avocado to mexican food. I also love the combination in a salad with goat cheese feta. This looks delicious!
Polly Rice says on April 18 2009 at 9:50 pm:

Hope you are enjoying our gorgeous SoCal weather this weekend! It was ordered up especially for you.
Irene says on April 19 2009 at 4:06 pm:

My husband and I often get what we like to call the “Sunday Night Blues” – not weekend but not yet work week, it’s like the Twilight Zone. I love making meals like that on Sunday nights to cheer us u!
tiffany @ the garden apartment says on April 19 2009 at 4:13 pm:

Your photos are stunning- I love the one of the spices all lined up. This sounds like the perfect weeknight meal- thanks for sharing!
mary says on April 20 2009 at 6:37 pm:

This looks delicious and light. Perfect for spring.
Kristin at The Kitchen Sink says on April 20 2009 at 8:08 pm:

Thanks, everyone! Sorry for the delay on comment responses — I was out of town this weekend. But I’ve been back in town one day and already made this again.

Chocolate and Toast: That’s a great idea! And it’s such a good spice blend that you might as well make extra.

Melissa: It’s from a recent BA — with roasted carrots. This recipe. I obviously left out the carrots here, but they are well reviewed on Epicurious.

bellaguinness: Thanks! So glad you made it!

Anticiplate: Ooooh, feta sound delicious!

Polly: It was AMAZING. Truly. Wow.

Irene: I know allll about the Sunday Night Blues. The worst.
Melissa says on April 21 2009 at 1:17 pm:

Thanks Kristin. Actually, I found it yesterday and I’m making it tonight!
Kristin at The Kitchen Sink says on April 27 2009 at 7:02 pm:

Melissa: Oh, good! Did you make it with the carrots? If so, how were they?