For some reason I’ve never really made a lot of pork dishes (bacon doesn’t count) because it can dry up so quickly so I’ve shied away…. well, for a few weeks I’ve been wanting to try my hand at a pork tenderloin but there was just the matter of finding a recipe that seemed like it wouldn’t dry out too much, was easy to make as it was my first attempt and was overall delicious sounding. So, I searched some of my fave sites and then I happened to be reading Katie’s blog and saw this recipe in the “you might also like” section.
For the most part I had everything I needed at home to try this recipe however I didn’t have time to marinate it overnight so I had to adapt.
Spice Roasted Pork Loin
2 lb. pork tenderloin, trimmed
1 c. orange juice (I thought I had juice but it expired so I used fresh juice which did not come to 1 cup)
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
1 tsp ground black pepper
-In small bowl, combine chili powder, garlic powder, paprika, cumin, salt, black pepper, and toss to combine.
-Rinse pork loin and pat dry.
-Rub spice mixture into pork evenly.
-Place pork into large plastic bag and pour in orange juice.
-Remove air, seal tightly and place in fridge overnight. (As I didn’t have overnight I let marinate for an hour and it still turned out well)
-Preheat oven to 450 degrees and line small baking pan.
-Roast for 15 minutes and reduce heat to 350 degrees.
-Roast until internal temperature reaches 145 degrees, about 40 minutes.
-Remove from oven, place on cutting board and cover with foil to let rest for 10 minutes.
-Carve into slices 1/2 inch thick and serve.