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Sliced spice rubbed pork tenderloin with cilantro vinaigrette on a platter

Spice-Rubbed Pork Tenderloin

Libby with Lemony Thyme
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.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Servings 4

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.