Friday, April 2, 2010

What's for Dinner? (Day Five)

So, here it is, day five of dinner recipes! I may post a few here and there, but I'm so glad a few of you have enjoyed the recipes.
Tonight's recipe is one of our family favorites! You can pick up a pork tenderloin for between 4 and 6 dollars usually.  For us, the girls always eat more of the "sides" so we have lots leftover to do "pork fried rice" for a round two recipe.
We have vegetables with every meal, and our favorite with pork are broccoli and carrots.  You can serve pork with potatoes or rice too.  It goes with everything!  I have been able to find pork tenderloin "pre-marinated" at the store for the same price so if that's an option for you, go for it.  But, if you have just fresh tenderloin, try this rub and "herb crust." It's delish!

Herb Crusted Pork Tenderloin


  • 1 teaspoon ground cinnamon (I have to admit, I leave this ingredient out...I don't care for cinnamon on my meat).
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne, or more, to taste
  • salt
  • 1- 1 1/2 pounds pork loin roast
  • 4 tablespoons vegetable oil

For the Herb Crust:

  • 1 onion, roughly chopped
  • 2 cloves garlic, smashed
  • 2 tablespoons freshly grated ginger (again, I leave this out because I don't care for the taste of ginger).
  • 1 bunch fresh cilantro leaves
  • 1 lime, zested
  • 2 tablespoons olive oil
  • 1/4 cup herb bread crumbs (or you can smash up "herb" croutons).
  • salt
  • 1 1/2 tablespoons Dijon mustard


Preheat the oven to 375 degrees F.
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
Meanwhile, make the herb crust: In a food processor or blender (pulse only), combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30-35 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice and serve.  
We usually do brown rice and a vegetable.  I mix it all together for the girls and they eat it up! (They say it tastes like chicken..ha!).
For a second round, you can take the pork and make an actual pork fried rice by chopping up the remaining pork, mix it with pre-made white rice in a skillet, add four tablespoons of soy or teriyaki sauce, frozen peas, carrots, and a scrambled egg.  We also love to add peapods because the girls like to open them in order to get the peas out.  If you don't want to do rice again (because you just had rice with the pork), try a different spin with soba noodles and some crushed red pepper (and top with toasted sesame seeds).  Ok, now I'm hungry...


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