Tender, flavorful and juicy! The seasoning and pan juices take it up a notch.
You can bake or grill (see Note below)
1 lb. pork tenderloin
2 t. olive oil
3/4 t. sweet paprika
1/2 t. kosher salt
1/2 t. garlic powder
1/4 t. onion salt
1/4 t. black pepper
1/4 t. oregano
1/4 t. dried thyme
1/4 t. cayenne (or skip if you're sensitive to spice)
1-1/2 Tbls. fresh lime juice
2 Tbls. chopped cilantro
PORK: Place 1 pound pork tenderloin on a baking sheet and pat dry completely with paper towels.
Drizzle 2 teaspoons olive oil over all sides of the pork tenderloin and brush it on to coat the meat. Set aside.
DRY RUB: In a small bowl combine the sweet paprika, kosher salt, garlic powder, black pepper, onion salt, oregano, dried thyme and cayenne (if using). Mix to combine.
Sprinkle the spice rub over the tenderloin and pat it into the flesh so the meat is evenly coated.
BAKE: Bake for 20-25 minutes or to your desired doneness.
Transfer the pork to a cutting board to rest.
GARNISH: Meanwhile add lime juice, and chopped cilantro to the roasting pan; stir to combine.
TO SERVE: Slice the pork tenderloin into 1/2 to 3/4-inch slices and transfer to a serving platter. Drizzle the pan sauce over the sliced pork to serve. Garnish with extra cilantro and lime wedges.
If you grill, you won't have pan juices to add lime juice and cilantro to. If you grill on foil, you may have a little juice from letting the pork sit, use that to mix with lime juice and cilantro. If not, just mix lime juice and cilantro and pour over sliced pork.