Spicy Tuesday – Spanish Pork Tenderloin – 091013
We think roasting pork tenderloin is one of the easiest most delicious ways to make a main dish for dinner – and OH the leftovers! Although we don’t eat meat that often, its so much fun to have a veggie filled, flavorful slice or two of this tenderloin, perfect for just the family, or friends, too. If you’ve been a Girl or Boy Scout tying the twine around the meat won’t be hard. But don’t fret! Even if you have no “string skills”, just tie the meat off about every 2 inches and cut it. No one will see the strings, just the colorful rounds of pork you bring to the table.
Along with cumin and allspice, thyme is a popular spice used in Spanish cooking. Even though it’s a little time consuming to strip fresh thyme leaves off the stem, it’s worth it – the pork will be full of flavor and health benefits. Why? Thyme is a member of the mint family and originates from the Mediterranean. The volatile essential oils in thyme are packed with anti-septic, anti-viral, anti-rheumatic, anti-parasitic and anti-fungal properties.
Thyme is also a powerful detoxifying agent, making it one of many liver detox foods. What’s more, the herb is a great immune system booster that encourages white blood cell formation while increasing resistance to foreign organisms. By putting the thyme in this pork tenderloin dish, you can take an ordinary food and make it extraordinary in taste and health benefits!
Spanish Pork Tenderloin
1 Pkg of Pork Tenderloin (2 pieces)
1 TB Cumin
1 TB Allspice
2 Tsp Sea Salt
1 Tsp Freshly Ground Black Pepper
4 Cloves Garlic, Grated
1 Red Bell Pepper, Julienned
1 Orange Bell Pepper, Julienned
1 TB Thyme leaves
Step One Mix the dry spices together and rub half of them on the inside of the two butterflied pork tenderloins. Rub half of the garlic on the inside and outside of the two pork tenderloins. Sprinkle with the additional spices. Divide the pepper strips and Thyme leaves equally between the two pork tenderloins, and roll up with kitchen twine.
Step Two Sear the outside of the tenderloins in a cast iron skillet. When browned, place in a 350F oven for about 25 minutes or until the pork registers 145F with a instant read thermometer. Remove pork from the oven and let sit for 15 minutes on the counter. Remove the strings and slice to serve.