Mediterranean Pork Tenderloin
2 t. cumin
1 t. salt
1 t. chili powder
1 t. black pepper
1 t. paprika
1 t. red pepper flakes
2 cloves chopped garlic
1/4 c. The Tasteful Olive Vinoso red wine vinegar
1/2 c. The Tasteful Olive mild intensity extra virgin olive oil
2 pork tenderloins trimmed of silver skin
Preheat the oven to 425. Combine cumin, salt, chili powder, pepper, paprika, red pepper flakes, garlic, red wine vinegar, and olive oil in a blender and blend until very smooth. Place the pork in a Ziploc bag and pour marinade in. Let marinate for 2 hours. Remove pork from marinade. Tenderloin can be pan seared for best results.
Place in the preheated oven and roast for 15 minutes. Remove from the oven, turn, and continue roasting for 10-15 more minutes or until the internal temperature of the pork reaches 145-150 degrees. Let stand 10 minutes before slicing. Enjoy!
Recipe by Chef Gary Hild
