Ingredients:
2 pork tenderloins trimmed of silver skin
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp black pepper
1 tsp paprika
1 tsp red pepper flakes
2 cloves chopped garlic
¼ C The Tasteful Olive’s Barrel Aged red wine vinegar
½ C The Tasteful Olive’s mild intensity EVOO
Combine all ingredients, except pork, in a beverage blender. Blend till very smooth. Place the pork in a Ziploc bag and pour marinade in. Let marinate for 2 hours or up to overnight. Remove pork from marinade. Tenderloin can be pan seared for best results.
Heat a saute pan to med high heat. Cut the tenderloin in half. Add a small amount of oil to pan. Sear on all sides till golden from oven and temp. Internal temp should be 145 degrees. Let rest in pan for 5 minutes. Serve with Pineapple Horseradish coleslaw.
Recipe by Chef Gary Hild
