Cozied up with tangy garlic seasoning, this roasted pork tenderloin recipe is sure to beat any store-bought fatty beef ribeye steak.
King of all cuts of pork
As media headlines approach, pork is either the other white meat or the other four-letter word. You may or may not have been at one side – with or against the meat.
Fatty and cured cuts like bacon or sausages are usually piled up with calories, cholesterol and artery-clogging saturated fat, making them quite a no-go for regular healthy dieting strategies. Nevertheless, pork covers you a great deal of vitamin B6 & B12, selenium, potassium, zinc and more.
As is customary, easy purchasing with affordable prices come first when discussing pork cuts in general. But it’s important to take into account that not all pork cuts are the same thing nevertheless. Nutrition-wise, at the very least.
Pork tenderloin, the leanest cut of pork, proves this hypothesis.
Lying along the spine’s center, this major muscle part is well-known for the tender texture, light flavor as well as being extra lean and healthy. This makes the cut more favored on the grills. These pluses are exceptional beneficial for people who are following gluten-free, Keto or low-carb dieting plans.
Hearty, gluten-free and low-carb
By having just 3 grams of fat (with only 1 gram of saturated fat), 120 calories and 0 gram of carb per 3-oz serving, pork tenderloin does qualify the “extra lean” guideline pretty well. All of the above pale in comparison with those of other pork cuts like breast, leg, thigh, rib or sirloin ( bacon has 466 calories and 12 grams of saturated fat at the same amount).
It’s been science-approved that the lower intake of saturated fat you consume, the lower risk you have in developing cardiovascular diseases. That being said, it’s still important not to overlook fat derived from healthy oils like nuts, seeds seafoods in dieting.
Excess fat in raw pork tenderloin usually appears as a silver skin, and can totally be trimmed off. Not only can total fat content be cut down by half after being cooked, it is sure to get juicier and more tender. This goes the same for any pork cuts and dishes as well.
Following on is the 22 grams of protein in pork tenderloin for maintaining your muscle mass, and a whole range of B Vitamins to assist in blood metabolism, blood cells generation and nervousness reduction. For those who are trying to lose weight, it is highly recommended to absorb a gram of protein per kilogram of body weight daily, even if that’s more than an adult’s RDA for protein.
The 2 milligrams of zinc out of the mentioned serving is worth noticing too, since the RDA of zinc is only 8 milligrams for women and 11 milligrams for men. Consuming zinc is the best way to boost protein synthesis, and therefore reduces the risk of celiac diseases or any other gastrointestinal condition you might be facing.
Incredibly versatile – and in every possible way
Feeding on pork tenderloin, in my perspective, is so instant and low-budget to decently please any crowd at random. Priced at $10-20 for a 4-piece package, you’ll easily find some at your nearby Costco or suchlike.
If it was me, I’d be more likely to call roasted pork tenderloin “the other fine steak”. How fulfilling and gratifying it is in accordance with steak – so chic at weekend parties, yet more flying for fast weeknight dinners. Moreover, it’s totally fine to bring leftovers around the next day and throw new slices on your morning sandwiches.
But in actuality, these pork loins always disappear in a blink of an eye whenever I dish them out for my family and friends. I doubt there’s anything about it that won’t take you to munch on it bite after bite until there’s none left.
Slicing roasted pork loin on top of healthy salads might be the very first option throughout. Otherwise, you can take into consideration risotto, sautéed veggies or even pasta. Pork tenderloin goes just right with anything all the time!
I have to admit it was a regret of mine for not having onion on hand at that time. Onion would go marvelously with roasted pork loin. And if there is a chance, I’ll definitely throw in herbs, diced potatoes or carrots for a tastier roasted juice.
How to make Roasted Pork Tenderloin
Roasted Pork Tenderloin Recipe
- 1 1/4 pounds pork tenderloin about 20 oz
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried thyme
- 1 tsp garlic minced
- 1 tbsp olive oil
- Make the rubbing mix: Combine garlic powder, oregano, cumin, coriander, thyme and salt in a medium bowl, whisk well (until the salt is completely dissolved).
- Coat the tenderloin evenly with the rubbing mix. Use a fork to pierce the pork loin all over for deeper seasoning penetration. This way you’ll save much more marinating time, spending just roughly 5 minutes. I myself didn’t have to let the pork sit later on, and it still came out fantastically.
- Please remember to press gently against the meat with your hands for better impregnation.
- Preheat the oven to 450°F.
- Swirl your skillet with olive oil over medium-high heat. Then sauté the minced garlic for a minute.
- Cook the marinated pork loin on the pan for about 10 minutes. Turn and sear each side until golden brown.This stage is supposed to assist in bringing out better flavor, as the spices will have time on heat to be completely absorbed by the meat.
- Wrap the meat in foil and transfer to a baking sheet. Bake for 20 minutes.Be careful not to overcook it. The safest solution here is to check the internal temperature at the thickest part of the loin, which should range between 140-145°F.
- Slice and serve.