Recipe source.
Ingredients
- 2 to 2 1/2 pounds pork tenderloin (usually 2 tenderloins)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon olive oil
Steps
- Preheat the oven to 450°F. Place a cast iron skillet or roasting pan in the oven as it is heating.
- Pat the pork dry and cut off any large pieces of surface fat.
- Mix together all the spices in a small bowl and rub them into the surface of the pork on all sides.
- Remove the hot pan from the oven and swirl the oil to coat the bottom.
- Set the pork in the pan and return the pan to the oven.
- Roast for 10 minutes, and then flip the pork to the other side.
- Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes, until the internal temperature of the pork registers 140°F to 145°F in the thickest part of the meat (20 to 25 minutes total).
- Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
- Leftovers will keep for one week refrigerated.