Jenna’s Bitchin’ Kitchen – Rubbed Pork Tenderloin [RECIPE]

I love a good pork tenderloin. Those little medallions can get so packed with flavor. Here is a five ingredient rub for pork tenderloin.

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon coriander

1 teaspoon thyme

1 teaspoon sage

Salt

Wash and dry the pork tenderloin before you put anything on it. That’s going to get rid of any packing water or solutions on the meat and make the rub stick to it really well. Mix first six ingredients together in a bowl with a fork until well combined. Sprinkle the mixture all over the tenderloin and massage into the meat. Wrap tightly in plastic for a few hours to drive the flavors into the meat. Overnight is even better!

When you’re ready to cook it, preheat the oven to 450. Place meat in a roasting pan and bake uncovered for about 20 to 25 minutes, or until the internal temperature reads 140. Remove from the oven and cover with foil to let it rest. That will raise the internal temp to about 145, so it’s cooked enough to kill off bacteria, but it’s not so over cooked it’s like shoe leather.

This tastes great with my rosemary mashed potatoes, so I’ll include that recipe here as a bonus. Charlie Sheen would call that winning.

Rosemary Mashed Potatoes

Potatoes (I like Yukon Gold, but russets will work, too and so will sweet potatoes. Don’t try any of this fancy stuff with those potato flakes, either. You’re just cheating yourself.)

Skim milk (do NOT use soy, almond, rice or any other kind of fru fru milk, otherwise it won’t taste right and they won’t set up. If you can’t do dairy, use chicken stock)

Butter (if you can’t do dairy, try Earth Balance Buttery Taste Spread or sun butter)

2 teaspoons of chopped Rosemary leaves

Cut up the potatoes into even sized pieces and boil. Like, forever. They’re done when they break apart if they’re pierced with a sharp knife. Strain potatoes and dump into a bowl.

Start mashing and keep mashing until they’re smooth. Add in the rosemary leaves and slowly, and I emphasize slowly, add in the milk or stock and keep mashing. Remember: you can always add more. When your potatoes are sufficiently milked, add in a few tablespoons of butter and the rosemary and just. Keep. Mashing. Mash and mash and mash until the potatoes are smooth and creamy.

Sprinkle with chives and serve.