Spice Rubbed Pork Tenderloin

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45:00

Ingredients Yields 4 servings

1 lb pork tenderloins (silver skin and fat trimmed)
1 shallots (cut into thin rings)
2 gala apples (very thinly sliced)
2 bosc pears (very thinly sliced)
1 tsp rosemary - fresh (for garnish)

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Instructions

  1. 1
    Combine 1/4 teaspoon of cinnamon and the next four ingredients (through ground cloves) in a small bowl.
  2. 2
    Slice the tenderloin into 12 medallions, about 1/2-inch thick. (Lightly pound for even thickness, if needed.) Rub the spice mixture all over the pork and place on a plate. Cover and refrigerate at least 1 hour (may be made 1 day ahead). Let stand at room temperature 30 minutes before cooking.
  3. 3
    Preheat the oven to its lowest temperature (to keep the pork warm).
  4. 4
    Heat a large, heavy (preferably cast-iron) skillet over medium-high heat and brush with 1 tablespoon of olive oil. Season the pork medallions with salt and sear until nearly cooked through, about 3 minutes per side. Transfer to a plate and keep warm in the oven.
  5. 5
    Add the butter to the skillet, swirling to coat. Add the shallot and sauté 1 minute. Add the apple and pear slices and season with salt and pepper. Sprinkle the remaining 1/2 teaspoon of cinnamon over the mixture and stir well to combine. Cook slowly until the fruit slices begin to soften, 5 minutes.
  6. 6
    Carefully add the wine to the skillet (it will sizzle) and cook until nearly evaporated and the fruit is tender, 2 minutes.
  7. 7
    Return the pork and any accumulated juices to the pan and combine with the fruit. Garnish with parsley and serve.

Step by Step Photos

step 1
Warm, aromatic spices like cinnamon, paprika, allspice, and clove make a flavorful rub for lean pork tenderloin—and a cast-iron skillet with a light coating of olive oil is all it takes to sear the meat quickly and lock in tenderness and taste.
step 2
Most whole spices are easy to grind in a spice mill, but cloves can sometimes clog the grinder or retain larger pieces. To remedy that, simply place whole cloves in a small plastic bag and lightly pound them with a meat mallet to a powdery consistency.
step 3
step 4
step 5
step 6
Cook the apples and pears in the same skillet to keep the preparation simple—and to pick up any deliciously spicy morsels left behind by the pork.
step 7

Calorie Breakdown

This spice rubbed pork tenderloin recipe has an estimated 366 calories per serving, with 4 servings overall.

Recipe Calories Fats (g) Carbs (g) Sugar (g) Protein (g)
1 lb pork tenderloins 648 16 0 0 118
0.75 tsp cinnamon - ground 5 0 2 0 0
0.5 tsp paprika 3 0 1 0 0
0.5 tsp allspice - ground 2 0 1 0 0
0.25 tsp, ground black pepper 1 0 0 0 0
0.25 tsp cloves - ground 1 0 0 0 0
1 tbsp olive oil 119 14 0 0 0
2 tbsp butter - no salt 204 23 0 0 0
1 shallots 79 0 18 9 3
2 gala apples 158 0 43 34 0
2 bosc pears 206 4 55 0 0
0.25 cup wine white dry 38 0 0 0 0
1 tsp rosemary - fresh 1 0 0 0 0
1 pinch sea salt fine 0 0 0 0 0
Recipe Overall 1,463 57 121 42 121
Per serving 366 14 30 10.6 30

More Recipes

Calories 125

Per 1 servings of 4
Protein
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Carbs
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Fat
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Fat
4.8g
Saturated Fat
2g
Cholesterol
33mg
Sodium
57mg
Carbohydrates
10.3g
Fiber
1g
Sugar
4g
Protein
10.3g
Vitamin A
121%
Vitamin C
1%
Calcium
81%
Iron
1%

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