Roasted Pork Tenderloin with Oregano-Coriander Rub

  • Yield 4 servings

Lean and healthy tenderloin roasted with a simple rub. Serve with couscous and steamed asparagus.


1 pound pork tenderloin
1 teaspoon dried oregano, crushed
1 teaspoon ground coriander
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon salt, coarse
2 tablespoons fresh parsley, chopped


  1. Trim any fat from pork. For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl. Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.
  2. Heat oven to 450 degrees F. Place pork on rack in shallow roasting pan. Roast about 20-27 minutes or until an instant-read thermometer inserted near center reads 145 degrees F.  Remove from oven and loosely cover pork with foil. Let rest for 5 minutes. Slice pork; arrange slices on a serving plate. Sprinkle with parsley. 



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