Yield: 4 servings

Ingredients

1 20-ounces pork tenderloin
1 tbsp canola oil

For the rub

2 tbsp olive oil
3 garlic cloves, mashed
1 tbsp cumin
1 tbsp rosemary, chopped
1 tbsp smoked paprika
1 tbsp salt
1 tsp black pepper

For the potatoes

2 lbs red potatoes
¼ cup olive oil
5 sprigs fresh thyme leaves
Salt and pepper to taste

Preparation

Pre heat oven at 375º F.

Mix all the ingredients for the marinade. Make small cuts in the loin and rub the paste all over the meat, making sure to stuff the incisions. Cover with plastic wrap and refrigerate for 30 minutes.

Wash the potatoes in warm water, dry. Cut in quarters and toss with olive oil, thyme leaves and season with salt and pepper. Place in sheet pan and roast in oven for 45-60 minutes or until tender and golden brown.

Take the meat out of the refrigerator, remove plastic wrap.

Place the canola oil in a hot sauté pan over high heat. Add the pork tenderloin and sear on all sides. Bring to the oven and roast for 10-14 minutes, until the pork registers 150º F on a meat thermometer. Let rest for ten minutes before slicing.

Serve with potatoes and salad.

This entry was posted on Sunday, October 5th, 2008 at 8.46 pm and is filed under Blog. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.