Pan-Seared Pork Tenderloin with Spice Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender pork tenderloin seasoned with a unique blend of four spices inspired by the quaternary naming system, seared to perfection and finished in the oven. This American-inspired Fourth of July recipe, ready in about 35 minutes, pairs pork tenderloin, ground coriander, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 25 min Serves 3 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground black pepper, and 1 tsp salt to create the quaternary spice rub.
  2. Step 2: Pat dry 1 lb pork tenderloin with paper towels. Rub the spice mixture evenly over all sides of the pork.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Add the pork tenderloin and sear on all sides for about 3 minutes per side until a golden-brown crust forms.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp chopped fresh thyme to the skillet, stirring briefly for 30 seconds until fragrant but not burnt.
  5. Step 5: Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until an internal temperature of 145°F is reached.
  6. Step 6: Remove pork from oven, tent loosely with foil, and allow to rest for 5 minutes before slicing and serving.

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