Blackened Pork Tenderloin


For 1 large 16 oz or two small 8 oz Tenderloin 

This quick and flavorful pork recipe is weeknight wonder. It’s fast, hearty and great as leftovers. I like the spicy, funky rub- the drier your rub, the blacker the exterior. Mix up your rubs, try a new marinade or just go with salt and pepper. No matter how you flavor it broiling tenderloin is sure way to perfect pork.

Start the night before. Season and rub your pork and let it get tastier overnight in your fridge.

The Rub
1 tbsp fish sauce
2 tsp light vinegar
2 tsp grapeseed or canola oil
1 tsp coriander
1 tsp garlic granules/powder
1 tsp cayenne pepper
2 tsp paprika
2 tsp cumin
2 tsp salt
2 tsp pepper


Pork on a rack. You don’t have to cut the tenderloin in half but I felt like it. Invest in an oven safe, instant-read thermometer and insert at thickest point of the pork. When it hits 145 degrees F, it’s done.

Preheat your broiler for about 5-10 minutes.
Line a medium sized sheet pan/jellyroll pan with foil.
Put pork on rack in the lined pan.

Broil for 5-7 minutes on one side,
Turn pork and broil for 5-7 more minutes until instant read thermometer reads 145 degrees (150 if you want it less rare).
Allow 10 minutes to rest under tented foil
Carve and serve immediately


Post-roast. Pre-rest and pre-carve. You want browning and crispy bits. 



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