When I made the baked beans for yesterday’s #SundaySupper post I needed the perfect entree to serve them alongside. I went deep into the archives (over four years ago) to a favorite I used to make often back in the days before the blog. This pork tenderloin is inspired by something Bobby Flay made on his Food Network show Barbecue Addiction.
On the show Bobby used a 4lb rack of pork and put it in a brine for 12 hours. He then made a rub and grilled it. He also made a barbecue sauce. I altered this. I used a 2lb pork tenderloin, omitted the brining part of the prep, adjusted the rub, and baked it in the oven after a sear. I did make the barbecue sauce though!
When I made this pork last week we got to take advantage of the cast iron skillet – which saved us one dirty dish – woohoo! I also no longer had fennel seeds, but they weren’t missed.
Paprika Pork Tenderloin
- 2 tbsp paprika
- 2 tsp cumin
- 2 tsp ground mustard
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 2 lb pork tenderloin
- 1-2 tbsp canola oil
- Preheat oven to 450 degrees F.
- In a small bowl combine all of the spices. Rub mixture over the pork.
- Heat the oil in a cast iron skillet over medium-high heat. When hot sear the pork on all sides, 3-4 minutes per side to create a crust.
- Transfer skillet to the oven. Bake 25-30 minutes, or until cooked through. (An internal temperature of at least 145 degrees F) Let pork rest 5 minutes before serving.
Note: If you don’t have a cast iron skillet or another oven save skillet simply transfer the pork loin to a lightly greased casserole dish.
Sherry Paprika Barbecue Sauce
- 1 C ketchup
- 1 C cooking sherry
- 1/2 C chicken stock
- 1/2 C dark brown sugar
- 2 tbsp mustard (I used El Diablo Texas Chili)
- 1 tsp dried thyme
- 2 tbsp paprika
- In a small sauce pan over medium-high heat combine all ingredients. Bring to a boil and reduce to a simmer. Allow to reduce and thicken to desired consistency.