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Source: National Pork Board

Roasted Pork Tenderloin with Oregano-Coriander Rub
This lovely pork tenderloin is ready to cook almost immediately, although you can rub it with the herbal mix well ahead of time, too. Great with rice pilaf and steamed or roasted asparagus.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
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1 teaspoon dried crushed oregano
1 teaspoon ground coriander
1/2 teaspoon dried crushed thyme
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
One 1- pound pork tenderloin, trimmed
2 tablespoons chopped fresh parsley




Preheat the oven to 450° F.
Mix together the oregano, coriander, thyme, cumin, curry powder and salt in a small bowl. Coat the tenderloin with the dry rub, rubbing it gently into the meat. (If necessary, first sprinkle a little water on the tenderloin to help the dry rub adhere.)
Cook right away or put the pork in a shallow dish, cover, and refrigerate for up to 8 hours or overnight.
Put the pork on a rack in a shallow roasting pan and roast for 20 to 27 minutes or until an instant-read thermometer inserted near the center reads 145° F. Remove the pork from the oven and loosely cover with foil. Let the pork rest for about 5 minutes.

Serve the pork sliced and arranged on a serving platter and garnished with parsley.


Per Serving: 119 calories; 3 g fat; 1 g saturated fat; 192 mg sodium; 1 g carbohydrate; 1 g fiber; 23 g protein

Courtesy National Pork Board






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