As one of the most popular freezer meals in my Freezer Club years ago, this pork tenderloin was requested over and over. It’s surprisingly simple, unbelievably delicious, kid-friendly, cheap, and healthy–all my indicators of a perfect recipe! In fact, I often make this when guests come over or for holiday meals. Don’t forget to double, triple or quadruple this one and freeze for another day.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1¼ pounds pork tenderloin
- 1 tablespoon olive oil
- Preheat the oven to 450° F.
- In small bowl mix dry ingredients--garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout.
- Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- In a large skillet over medium-high heat, add the olive oil. Put tenderloin in the hot pan and cook for about 5 minutes, using tongs to sear the meat on all sides. If freezing, skip this step!
- Transfer meat to a roasting pan and bake until it reaches an internal temp of 145°F (about 20 minutes). It will still be slightly pink inside*.
- Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.
If you plan to freeze this recipe, then season and seal in a freezer gallon bag. (Skip the browning step.) Freeze for up to 3 months.
When you're ready to cook it, thaw in the fridge for about 24 hours. Then, roast in the oven or grill according to recipe directions, making absolutely sure to cook until it reaches the USDA's recommendation of a safe internal temperature (145 degrees F).