{"id":6483,"date":"2011-07-05T08:58:23","date_gmt":"2011-07-05T14:58:23","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=6483"},"modified":"2011-07-05T08:58:23","modified_gmt":"2011-07-05T14:58:23","slug":"spice-encrusted-pork","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2011\/07\/05\/spice-encrusted-pork\/","title":{"rendered":"Spice Encrusted Pork"},"content":{"rendered":"<p>There are so many great ways to cook pork tenderloin!\u00c2\u00a0 It&#8217;s great in the <a href=\"https:\/\/www.thepickyapple.com\/blog\/2009\/06\/14\/slow-cooker-pork-tacos\/\">crockpot<\/a>, good on the <a href=\"https:\/\/www.thepickyapple.com\/blog\/2009\/10\/03\/indian-spiced-pork-skewers-and-baked-acorn-squash\/\">grill<\/a>, perfect for stir fry and <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/11\/18\/pork-tenderloin-with-prosciutto\/\">pasta<\/a>, and excellent with a <a href=\"https:\/\/www.thepickyapple.com\/blog\/2008\/11\/05\/brown-sugar-pork-loin\/\">spice rub<\/a>.\u00c2\u00a0 This spice rub is the most recent way I served pork tenderloin, and it was delicious!\u00c2\u00a0 The key is to sear the meat in a hot skillet first, then bake the pork until cooked through in the oven.\u00c2\u00a0 You can chop up the leftovers to be used in BBQ sandwiches, enchiladas, or freeze for later.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/07\/Spice-Encrusted-Pork-Tenderloin.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6485\" title=\"Spice Encrusted Pork Tenderloin\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/07\/Spice-Encrusted-Pork-Tenderloin.jpg\" alt=\"\" width=\"557\" height=\"287\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/07\/Spice-Encrusted-Pork-Tenderloin.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/07\/Spice-Encrusted-Pork-Tenderloin-300x154.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<h4>Spice Encrusted Pork<\/h4>\n<p><strong><strong><\/strong><\/strong><em>Recipe By Paula Deen<\/em><br \/>\nIngredients:<\/p>\n<ul>\n<li>2 tablespoons ancho chili powder<\/li>\n<li>2 tablespoons ground coriander<\/li>\n<li>2 tablespoons ground cumin<\/li>\n<li>2 tablespoons kosher salt<\/li>\n<li>2 tablespoons Mexican oregano<\/li>\n<li>2 tablespoons garlic salt<\/li>\n<li>2 tablespoons fresh cracked black pepper<\/li>\n<li>1.5 lb pork tenderloins<\/li>\n<li>1\/4 cup olive oil, divided<\/li>\n<\/ul>\n<p>Preheat Oven to 400.\u00c2\u00a0 In a small bowl combine seasonings. Rub the mixture evenly over the pork.\u00c2\u00a0 In a large nonstick skillet, heat 1 Tb olive oil over med-high heat.  Cook 1 loin for 2-3 min per side or until evenly browned. Repeat With  remaining tenderloins.\u00c2\u00a0 Place into baking dish and bake for 20 min or until a thermometer reaches 155. Slice to serve.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2011\/07\/05\/spice-encrusted-pork\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>There are so many great ways to cook pork tenderloin!\u00c2\u00a0 It&#8217;s great in the crockpot, good on the grill, perfect for stir fry and pasta, and excellent with a spice rub.\u00c2\u00a0 This spice rub is the most recent way I served pork tenderloin, and it was delicious!\u00c2\u00a0 The key is to sear the meat in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,10,48],"tags":[],"class_list":["post-6483","post","type-post","status-publish","format-standard","hentry","category-main-dish","category-pork","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=6483"}],"version-history":[{"count":6,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6483\/revisions"}],"predecessor-version":[{"id":6490,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/6483\/revisions\/6490"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=6483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=6483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=6483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}