Denary Spice-Rubbed Pork Tenderloin with Pan Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Pork tenderloin rubbed with a complex blend of ten spices, seared to lock in juices, then finished with a savory pan sauce. This American-inspired Fourth of July recipe, ready in about 35 minutes, pairs pork tenderloin, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed pork tenderloin
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground mustard seed
• 1/4 tsp ground ginger
• 1/4 tsp ground fennel seed
• 1/4 tsp ground allspice
• a pinch ground cloves
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 2, finely chopped shallots
• 1 tsp salt

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Instructions

1. Step 1: In a small bowl, combine 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/4 tsp ground mustard seed, 1/4 tsp ground ginger, 1/4 tsp ground fennel seed, 1/4 tsp ground allspice, and a pinch of ground cloves to create the denary spice rub.
2. Step 2: Pat dry 1.5 lbs pork tenderloin, then rub the entire surface with 1 tsp salt and the prepared spice blend, pressing firmly to adhere.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides, about 3 minutes per side, until a deep golden crust forms.
4. Step 4: Remove the pork to a plate and reduce heat to medium. Add 2 finely chopped shallots to the pan and sauté for 2 minutes until translucent and fragrant.
5. Step 5: Deglaze the skillet by pouring in 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Allow to reduce by half, about 3 minutes.
6. Step 6: Stir in 1/2 cup chicken broth and simmer until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Step 7: Remove the pan from heat and whisk in 2 tbsp unsalted butter until the sauce is smooth and glossy. Return the pork to the skillet to warm through before slicing and serving.