Cuban Spiced Pork Tenderloin
- 1.5 - 2 pounds pork tenderloin (packages usually include two loins at about this weight)
- 3 tbsp minced garlic
- 1 tbsp black pepper
- 1 tbsp ground cumin
- 1/2 tsp salt
- 1/8 tsp cayenne
- 1 tbsp olive oil
Rub thoroughly over the pork tenderloins.
Place on a plate or in a container, cover and refrigerate for at least one hour or overnight.
Preheat oven to 375F.
Heat oil in an oven-proof pan or dutch oven over medium-high heat.
Sear the pork on all sides, a couple of minutes on each side.
Place the pork into the oven and roast until it reaches the desired temperature, 145 for medium.
(A meat thermometer is a great thing to have but if you don't have one, a two inch loin takes about 25-30 minutes, but check it by cutting into the thickest part).
Allow the pork to rest for about 10 minutes before slicing it and serving with the peach salsa.
Peach Chipotle Salsa
- 3-4 medium peaches, peeled, pitted and chopped small
- 2 tbsp chipotle in adobo, minced
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper
Season with salt and pepper. Set aside.
For a printable recipe click here