Spicy Pork Tenderloin
Serves: 4 as an entrée; 10 to 12 as an appetizer
1 whole pork tenderloin, unseasoned
1 tablespoon vegetable oil
For the dry rub:
1 tablespoon paprika
½ teaspoon cayenne pepper
1 teaspoon granulated garlic (garlic powder also works)
1teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon ground oregano
1 teaspoon chili powder
½ teaspoon onion powder
Mix all spices to create the rub. Use a pie pan or other shallow dish to roll the whole tenderloin in the rub to coat completely.
Heat a skillet and add the vegetable oil. Sear all sides of the tenderloin over medium heat for about 2 to 3 minutes per side. Place tenderloin in a baking dish and bake in a 400-degree oven for 20 to 30 minutes, until the pork reaches an internal temperature of 160 degrees. Use a meat thermometer for accuracy.
Remove from oven and let rest on a cutting board for 5 to 10 minutes. Cut into slices and serve with bacon relish, either warm or as a chilled appetizer.
To prepare in advance, cool the whole tenderloin then wrap in plastic and refrigerate for up to 5 days before slicing and serving. Serve chilled or at room temperature with warm bacon marmalade.