Spiced Pork Tenderloin

By Marian Burros

Total Time
20 minutes
Rating
4(124)
Comments
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Ingredients

Yield:2 servings
  • 1medium-size clove garlic
  • 1inchlong piece of ginger, fresh or frozen
  • 1tablespoon cumin seeds
  • 1tablespoon coriander seeds
  • ½pound pork tenderloin
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

181 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 25 grams protein; 69 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare broiler.

  2. Step 2

    In a food processor, finely chop the garlic and ginger. Then coarsely chop the cumin and coriander. Mix together.

  3. Step 3

    Wash and dry the pork tenderloin and remove any excess fat. Pat both sides with the spice mixture and arrange on broiler pan that has been covered with a double thickness of aluminum foil.

  4. Step 4

    Place broiler pan about 3 inches from source of heat. Broil until pork browns on one side; turn and continue broiling until meat is slightly pink inside, a total of 15 to 18 minutes.

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Ratings

4 out of 5
124 user ratings
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Comments

AnnOfCoralGables

I found a tip under anther pork tenderloin recipe on how to use oven rather than broiler. 7-8 minutes at 500 degrees. Then turnoff oven (don’t open!) and leave for an hour. Delicious, juicy and 165 degrees too. I tried to find the author of original tip to thank him/her, but couldn’t:-(

Sara

I used the thinner parts of two tenderloins (have never seen 1/2 lb. tenderloins), ground the cumin and coriander in a mortar (chop seeds??), sprayed the tenderloins with coconut oil, and patted the garlic-ginger-spice mix on the meat. I should have cooked the meat less than 15 minutes - it was a bit dry and some of the topping burned. I think there should have been either oil or liquid in the seasoning.

Mike Sasges

Will definitely make this again, but there’s no salt in the recipe and it was much better when we salted the pork.

kal

A solid base for a recipe, though if I make it again, I'll add crushed red pepper to the rub to give it a bit more zing. I added a drizzle of olive oil to the top, and I also baked it at 400 for about 20 minutes (it was a very small tenderloin) rather than dealing with the broiler.

Nicole Larson

This is an extremely tasty recipe. I added salt and pepper and a drizzle of olive oil. Rather than broiling, I roasted the tenderloin with a little water and splash of dry vermouth at 425 degrees to 145 degrees internal temperature. Delicious!

AnnOfCoralGables

I found a tip under anther pork tenderloin recipe on how to use oven rather than broiler. 7-8 minutes at 500 degrees. Then turnoff oven (don’t open!) and leave for an hour. Delicious, juicy and 165 degrees too. I tried to find the author of original tip to thank him/her, but couldn’t:-(

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