Meat was hard for Mama to chew and to digest, but pork tenderloin passed all the tests. We both loved this recipe. It’s soft (if not overcooked) and tasty. And it’s easy to prepare! It continues to be my favorite meat recipe.
½ tsp. garlic powder
½ tsp. ground coriander
1 tsp. light brown sugar
1 tsp. kosher salt
¼ tsp. ground black pepper
1 lb. pork tenderloin, silverskin removed
1 tsp. olive oil
1 tsp. chopped rosemary (opt.)
3 oz. goat cheese, sliced or crumbled
2 T. honey
Combine first five ingredients. Rub all over tenderloin and let sit for 30 minutes. (Or five, if that’s all you have.)
Drizzle with olive oil and brown on all sides in a Dutch oven.
Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F then transfer to a cutting board and let meat rest 5-10 min. Temperature will rise while resting, so you might find you need to remove it from the oven before it reaches 150º. (Don’t overcook! A little pink out of the oven is fine.)
Slice and place on platter or plates. Top with rosemary and goat cheese and drizzle with honey.
P.S. You can also grill meat: 18-20 minutes, to internal temperature of 130º. (I haven’t done this.)