Spicy Pork Tenderloin

It seems that lately, I can’t get enough spicy food.  Given this persistent, unrelenting heat-wave, I suppose I shouldn’t be too surprised.  As contradictory as it may seem, spicy food is actually a wonderful vehicle for beating the heat.  Have you ever found yourself breaking into a light ‘glow’ when  you eat something deliciously hot?  It’s your body’s response to the heat, and it automatically kicks on your inner air-conditioner, cooling you down.  I’ve been working on my perfect spice balance for several months now and my favorite application for this dry rub treatment is pork tenderloin.  Pork tenderloin is lean and very mild in flavor, requiring a bit of amping-up.  A dry rub mix of all-spice, garlic powder, cayenne, cumin and oregano is just the ticket.  Through all of my practice with the dry rub, the technique of cooking a pork loin was where I found the greatest challenge and subsequent improvement.  Multiple trial and error led to several tenderloins that were dried out and charred beyond recognition to pork that, no matter how long I seemed to cook it, remained raw and cold in the center.  Finally, the foodie-stars aligned and the juicy, spicy, tender pork loin I had been dreaming of presented itself.  So whether you are a spice-lover or you prefer things on the mild-side, this is a great technique to add to your reportoir!  Cut out the cayenne and you have a savory, flavor-filled dinner that makes even better leftovers.  Blandness be gone – go bold (and spicy!) and take this summer heat head-on!

Begin by preheating the oven to 425 degrees and then get started with the dry rub.  I find this spice combination to be well-balanced, with a consistent heat underlying each bite.  The all-spice, mustard powder and cumin add a smokey, earthy depth of flavor and the oregano lends a bit of herbaceousness.  Oh and there’s garlic salt… because, well, I love garlic.  Begin by combining the following: one half tsp all-spice, three quarters tsp cumin, one tsp dried oregano, one half tsp mustard powder, three quarters tsp garlic salt, one quarter tsp cayenne and one half tsp kosher salt.

Pork tenderloin often comes in plastic packaging, generally with two tenderloins inside.  The spice mix I’ve noted is enough to coat a single one to one and a half pound tenderloin.  Rinse the pork and then pat until very dry on all sides.  You want to make sure to get a nice crust and a dry tenderloin will allow for a better sear.  Rub the spice over all sides, pressing it into the meat.

Heat a large pan over medium-high heat until very warm.  Add one tbs olive oil and one tbs butter.  Allow to heat until very hot but not smoking.  Add the pork and sear for two minutes.  Then rotate the pork and sear on another side for two minutes.  Continue searing until all sides are crispy.  Add one tbs of butter to the pan (to add moisture) and transfer the pan, uncovered, to the oven.  Roast on 425 for 12 minutes or until the temperature reaches 145 degrees at the thickest part of the meat.

Remove the pork from the pan and tent with foil.  Allow to rest for 10 minutes before slicing.  The pork will continue to cook, rising an additional 10-15 degrees.  The juices will also redistribute, keeping the meat moist and tender.  Slice and serve warm or cool completely for the makings of a great sandwich!  This crispy crust delivers just the right kick, causing you to sit back, dab your napkin over your face and take a deep breath.  Wow that’s hot!  But then you keep going back for more.  You can’t stop!  You gulp water in between every bite, trying to calm your taste buds but they aren’t screaming for you to stop – they are crying out for more of that over-the-top flavor!  I hope you add this to your list of easy, go-to dinners.  It will continue to please, both that night and as leftovers during the hot days to come!

Serves Four

• one half tsp all-spice
• three quarters tsp cumin
• one tsp dried oregano
• one half tsp mustard powder
• three quarters tsp garlic salt
• one quarter tsp cayenne
• one half tsp kosher salt
• one and a half pound pork tenderloin
• one tbs olive oil
• two tbs unsalted butter, divided