SEASON

• Heat your oven to 400°F and pat the

pork tenderloin dry, then rub it with a

mixture of equal parts -- salt,

pepper, brown sugar, cumin

and paprika (tsp of each) &

chili powder to add a little

spice, optional; the brown sugar

helps the pork get a nice

caramelized sear and gives the

spice rub a deeper flavor.

SEAR

• Heat a large, heavy ovenproof skillet

(cast iron, if preferred) over

medium-high heat, swirl in a bit of

oil, then sear the tenderloin, turning

every 2 minutes or so until it's nicely

browned on all sides, for a total of

about 7 minutes.

ROAST

• Remove the tenderloin and place on

a sheet pan. Place in the preheated

oven for about 10 to 15 minutes or

until the meat reaches 140°F (or, if

you don't have a meat thermometer,

until it feels firm and springs back

when pressed with your finger and

the juices run clear when poked with

a knife). 150°F

PAN SAUCE

• Use the brown bits to make a quick

sauce. Drain the pan of fat, add 1

cup of red or white wine. Scrape

brown bits and reduce wine by half.

After reducing, add 3 TB of butter,

one tablespoon at a time, whisk to

emulsify. Next add salt, fresh ground

black pepper. Squeeze juice of half a

lemon or less to taste. Top with

fresh parsley, optional.

SLICE

• Remove your perfectly-roasted

tenderloin to a cutting board and let

it sit for at least five minutes before

slicing it across the grain into

ready-to-eat medallions.

PLATE

• ●o plate — slice tenderloin and top

with sauce and more fresh parsley,

• Enjoy dipped in soy sauce!