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Monday, October 12, 2009

Pork Tenderloins w/ Dry Rub

This dish is good enough for company or even a holiday meal and the bonus is that it is simple and quick enough to whip up for your family even after a long day of  running errands, or working!
2 pork tenderloins (they usually come in a pack of 2 and this will feed 4-6)
Seasoning or Spice Mix (or any other Dry Rub you prefer, I like the Costco Organic Salt Free Seasoning mix but Mrs. Dash, or Spike or your own mixture would work just as well)
1 tablespoon Kosher salt (only if you are using a salt free rub)
olive oil
white wine
a pat of butter
1 large oven proof skillet OR a regular skillet and an oven proof roasting pan
Meat thermometer
Heat oven to 425. Place the pork loins out to come to room temp about 10-15 minutes before cooking. Heat up your pan real hot. Pat dry your pork loins and then rub them down with olive oil. Now pour the dry rub into your hand (I always have 1 hand for the pork and 1 hand for the rub) and rub it into the pork loin all over making sure to pat each piece real good. Now do the same with the salt. Add olive oil to the pan and then place the pork in the pan, it should be hot enough to hear a sizzle, this means you are locking in juice and flavor. Brown the pork loins on all sides, this will take about 3 turns and then place the whole pan into the oven and cook for 10-15  minutes or until they read 145 (pinkish) or 155 (well done) in the center on the meat thermometer, they will continue to after you remove them from the oven. When they are done remove them from the pan and place them on a plate and cover them with foil but do not cut into them yet, wait 10 minutes. Now return the pan along with the juices to the stove top and bring up to high heat again. Add the butter and the white wine to the pan and allow it to cook until it is reduced by about half.
Pour this over the pork loins and slice the pork into one inch slices. You should get about 20 slices between the 2 tenderloins.

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