The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

Our Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese} would make a delicious Sunday dinner, but is easy enough for a weeknight meal.  This recipe was born out of our new found love of skillet jams.  A fantastic way to turn the fruits of the summer into recipe inspiration.

Begin with a batch of Peach Jalapeño Skillet Jam.  This can be made up to a week in advance.  We love this poured over a block of cream cheese with a side of crackers or pretzels for dipping.  Which is precisely how this recipe came to be.

To prepare the pork tenderloin remove from the package, rinse and pat dry.  Then make a deep slit (about 1-inch thick) the length of the tenderloin, using care not to cut all the way through to the other side.  Open the tenderloin like a book and lay between two pieces of plastic wrap.  Using a meat mallet, gently pound the tenderloin to an even 1/2-inch thickness.

Cut 5-6 pieces of butchers twine about 8-inches long.  Slide them underneath the tenderloin as shown above.  Spread a layer of cream cheese and about one cup of cold peach skillet jam onto the tenderloin.

Recipe note:  to avoid cross contamination, portion out the jalapeno peach jam and cream cheese from their containers before filling the tenderloin. This way you’re not tempted to scoop another spoonful.

Tie each piece of string in a knot, sealing the filling inside.  Trim excess twine.  I like to use tooth picks or skewers to secure the ends to keep all the yummy filling from oozing out.

Brush the tenderloin generously with olive oil or egg whites, then place into pretzel crumb mixture.  Use your hands to press the crumbs onto all sides of the pork.  Trust me, you’re going to love this crispy pretzel coating.

In order to get a nicely browned pretzel crust, I like to start the browning in an olive oil coated non-stick skillet.  Brown the tenderloin over medium heat on all sides, then transfer to a baking dish to finish in a 350 degree oven.  How long you pan brown the tenderloin will affect the cooking time.  Check for doneness after 30 minutes by inserting an instant read meat thermometer into the pork (not through to the filling); you’ll want 150 degrees.  When done remove from the oven and cover with foil.  Allow to rest 10-15 minutes before slicing.

A beautiful thing happens with this roast.  The meat is juicy and tender, the peach cream cheese filling mostly stays in place, while the pretzel coating becomes nice and crispy.  The combination of textures and flavors is delightful.  Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese} was even delicious the next day, making it a great take-to-work lunch.  I love those (and so do my lunch buddies).

The post Pretzel Crusted Pork Tenderloin {Stuffed with Jalapeño Peach Cream Cheese} appeared first on Lemony Thyme.

Pork.  The other white meat.

I absolutely loved this Chinese Pork Tenderloin with Garlic Sauced Noodles.  I’m still loving it, reheated the following day.  There’s something really special to me about being able to prepare Asian food at home.  As much as I LOVE Chinese restaurants, I’m not crazy about the way I feel after consuming MSG and sodium laden dishes.  By making recipes at home you control the freshness and the ingredients.

This recipe from Cooking Light uses low fat pork tenderloin AND is prepared in the slow cooker.  I couldn’t resist.  With just a small amount of marinade you can really infuse some flavor into a pork tenderloin.  The one thing I will do differently when making this dish again (and I will be making it again) is to add more veggies.  The volume of noodles in relation to the other ingredients was a bit much.  I think more carrots and perhaps steamed broccoli would be fabulous adds.

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Chinese Pork Tenderloin {with Garlic Sauced Noodles}

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4

Author Cooking Light

Ingredients

• 1 1 lb. pork tenderloin
• 1/4 cup low-sodium soy sauce divided
• 1 Tbl. hoisin sauce
• 1 Tbl. tomato sauce
• 1 tsp. sugar
• 1 tsp. grated peeled fresh ginger
• 2 garlic cloves minced
• 3 Tbl. rice wine vinegar
• 1 tsp. sesame oil
• 4 cups hot cooked Chinese-style noodles about 8 ounces uncooked
• 1 carrot matchstick cut, lightly steamed
• 3/4 cup diagonally sliced scallions
• 1/4 cup fresh cilantro leaves
• 1/4 cup peanuts
• 1/4 cup cilantro leaves
• 1 lime cut into wedges

Instructions

• Place tenderloin in slow cooker. Combine 1 Tbl. soy sauce and next 5 ingredients (through garlic) and pour over pork. Cover and cook on LOW 4 hours or until tender enough to shred. Remove pork and place in a medium bowl, reserving cooking liquid. Let pork stand 10 minutes. Then shred with two forks.
• Strain cooking liquid through a sieve into a bowl then return to slow cooker. Stir in remaining 3 Tbl. soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes.
• Turn slow cooker off. Add in pork, cooked noodles, carrot, scallions, and cilantro, tossing to coat. Pour mixture into a large serving bowl. Sprinkle with peanuts and fresh cilantro. Serve with lime wedges.

Notes

Add 2 cups of steamed broccoli florets to bulk up this dish without bulking up on calories.

The post Chinese Pork Tenderloin {with Garlic Sauced Noodles} appeared first on Lemony Thyme.

Plum Pork Tenderloin.

More and more I hear friends and coworkers grumbling about deciding ‘What’s for Dinner.’  It seems to stem mostly from lack of time to prepare and/or lack of inspiration.  On occasion Lemony Thyme finds herself in a similar predicament.  That’s exactly what sent me to Cooking Light in search of slow cooker recipes, where I found this Plum Pork Tenderloin recipe.

Not only is this Plum Pork Tenderloin made in a slow cooker while you are out busy doing what you do, but it also turns into amazing with only 5 ingredients.  I think Cooking Light deserves extra credit for that!!

We served this Asian inspired pork tenderloin with jasmine rice and steamed snow peas and carrots.  You’ll find this dish yields a lovely almost tart sauce with hints of cinnamon and allspice.  It’s really wonderful spooned over the pork and rice.  The recipe can easily be doubled to serve you and seven of your closest friends.  Enjoy!

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Plum Pork Tenderloin {Slow Cooker Version}

Cook Time 4 hours hours

Total Time 4 hours hours

Servings 4

Calories 199kcal

Author Cooking Light

Ingredients

• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 1-pound pork tenderloin
• 1/2 cup bottled plum sauce
• 2 plums each cut into 6 wedges
• 1/2 cup water

Instructions

• Combine cinnamon and allspice and rub over pork. Place pork in slow cooker and top with plum sauce, water, and plum wedges. Cover and cook on high for 4 hours or low for 8 hours.

Notes

Per serving (1/4th pork with sauce) = 5 WW Pts+
The plum pork tenderloin yields a wonderful sauce. It’s delicious served with jasmine rice and a side of snow peas, which adds 4 WW Pts+.

The post Plum Pork Tenderloin {Slow Cooker Version} appeared first on Lemony Thyme.

Fish Sauce.  No wait…don’t run away.  I will admit that fish sauce is a little scary, at first.  However it is the star ingredient in this dish and when combined with the many other powerful flavors it just gets happy.  I found this wonderful Vietnamese Pork Tenderloin recipe in my July Cooking Light magazine.  It’s well worth the 30 minutes or so of prep and all 25 ingredients. 

We used a 1 lb. pork tenderloin and cut it into 12 strips.  I got a little ahead of myself and didn’t realize the recipe called for it to be sliced crosswise into 1/4″ thick slices, it turned out fine but thinner probably would have been better.  For the marinade combine the following six ingredients in a small food processor and rough chop:  2 Tbl. sugar, 1 tsp. fresh cracked pepper, 2 garlic cloves,    1 shallot, halved, 1 – 4″ piece of lemongrass (I used the tube variety by Gourmet Garden and gave it about a 2″ squeeze), 1 – 1″ piece of peeled ginger.  Then with processor running add: 1 Tbl. soy, 1 Tbl. fish sauce, and 1 Tbl. canola.  Pour mixture into a zip lock bag and add pork pieces.  Marinate in fridge for minimum 1 hour, turning occasionally.

For the pickled carrots, the recipe called for 1/3 cup grated carrot.  I would definitely add more carrot next time – they were amazing.  I can’t wait to try this same pickle marinade on other veggies.  Combine carrot with 2 Tbl. sugar in medium bowl and let stand for 10 minutes.  Then add 1/4 cup fresh lemon juice, 1/4 cup rice wine vinegar, 1 tsp. minced garlic, 1 Thai or serrano chile thinly sliced and stir until sugar is dissolved.  Refrigerate.

In addition to the carrots we served the pork with rice vermicelli noodles (cooked according to package), cauliflower rice (fine chop cauliflower in food processor then microwave with a little water until tender, about 5 minutes), sliced radishes, fine diced cucumber & red onion, fresh basil, mint, and cilantro leaves, and bibb lettuce cups.

Preheat grill to high heat.  Remove pork from marinade and weave onto bamboo skewers (previously soaked in water for 30 minutes).  Place skewers on grill rack coated with cooking spray, and grill 2 minutes on each side until nicely charred.  Sprinkle chopped peanuts over pork and serve on a lettuce cup topped with a little of everything.

You will not believe these incredible flavors.  We kept going back and forth on which item was the star ingredient….the fresh mint and basil were fantastic, the carrots with the serrano pepper had just the right amount of heat to balance the vinegar, the pork was moist and bursting with the flavors of ginger and fish sauce…..in the best way imaginable.  First attempt at Vietnamese and we will be back!

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Vietnamese Pork Tenderloin

You will not believe these incredible flavors. We kept going back and forth on which item was the star ingredient….the fresh mint and basil were fantastic, the carrots with the serrano pepper had just the right amount of heat to balance the vinegar, the pork was moist and bursting with the flavors of ginger and fish sauce…..in the best way imaginable.

Author Cooking Light

Ingredients

• 1 lb. pork tenderloin and cut crosswise into 1/4″ thick slices

For the marinade…

• 2 Tbl. sugar
• 1 tsp. fresh cracked pepper
• 2 garlic cloves
• 1 shallot halved
• 1 – 4 ” piece of lemongrass I used the tube variety by Gourmet Garden and gave it about a 2″ squeeze
• 1 – 1 ” piece of peeled ginger
• 1 Tbl. soy
• 1 Tbl. fish sauce
• 1 Tbl. canola

For the pickled carrots…

• 1/3 cup grated carrot
• 2 Tbl. sugar
• 1/4 cup fresh lemon juice
• 1/4 cup rice wine vinegar
• 1 tsp. minced garlic
• 1 Thai or serrano chile thinly sliced

Toppings…

• Bibb lettuce cups
• Rice vermicelli noodles cooked according to package
• Chopped peanuts
• Sliced radishes
• Fine diced cucumber & red onion
• Fresh basil mint, and cilantro leaves

Instructions

• Slice pork tenderloin crosswise into 1/4″ thick slices

For the marinade…

• Combine the following six ingredients in a small food processor and rough chop: sugar, fresh cracked pepper, garlic cloves, shallot, lemongrass, and ginger.
• Then with processor running add: soy, fish sauce, and canola.
• Pour mixture into a zip lock bag and add pork pieces.
• Marinate in fridge for minimum 1 hour, turning occasionally.

For the pickled carrots…

• Combine carrot with sugar in medium bowl and let stand for 10 minutes.
• Then add fresh lemon juice, rice wine vinegar, minced garlic, Thai or serrano chile and stir until sugar is dissolved.
• Refrigerate.

Assembly…

• Preheat grill to high heat.
• Remove pork from marinade and weave onto bamboo skewers (previously soaked in water for 30 minutes).
• Place skewers on grill rack coated with cooking spray.
• Grill 2 minutes on each side until nicely charred.
• Sprinkle chopped peanuts over pork.
• Serve on a lettuce cup with rice noodles and a little of each topping.

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