Southwestern Pork Tenderloin
A Southwest seasoning mix and easy stove to oven roasting technique creates this tender, incredibly flavorful Southwestern Pork Tenderloin. This quick method has dinner on the table in about 30 minutes!
- 2 ½ to 3 pounds pork tenderloin 1 package with 2 tenderloins
- 3 tablespoons olive oil divided
Southwest Seasoning Mix
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne optional
Allow pork to sit out at room temperature in the packaging for 30 minutes to take the chill off. Preheat oven to 475 degrees F. Set a large deep skillet or braising pan nearby (cast iron works great).
Remove the pork from packaging and pat dry with paper towels. If the tenderloins are too large to fit well in your pan, cut them in half. Drizzle pork with olive oil (1 tablespoon per tenderloin).
Combine all ingredients for the Southwest Seasoning Mix in a small bowl. Sprinkle the mixture over the pork, including all sides and the ends.
Add remaining 1 tablespoon oil to the pan and place over HIGH heat until the oil is hot and shimmering. Add the pork (should be sizzling), then turn off the heat under the pan and immediately transfer the pan to the preheated oven (without flipping the pork). Cook for 10 minutes. Reduce the oven temperature to 400 degrees F and use tongs to flip the pork over. Cook for an additional 10 minutes or until the internal temperature of the thickest portion reads 145 to 150 degrees F. Transfer the pork to a cutting board and tent loosely with a sheet of foil. Allow the pork to rest for 10 minutes before slicing.
Total time does not include 30 minute rest time before the cooking process begins.
Storing Cooked Pork Tenderloin
Immediately cover and refrigerate any leftovers. Refrigerated fully-cooked pork tenderloin should be consumed within 3 to 4 days.
If you plan to make this in advance for sandwiches, allow the pork to cool and then wrap it tightly in foil. Refrigerate immediately and use within 3 to 4 days. The chilled tenderloins will be easier to thinly slice for deli style sandwiches.
Serving: 6ounces | Calories: 262kcal | Carbohydrates: 2g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 543mg | Potassium: 728mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Calcium: 28mg | Iron: 3mg