Spiced Pork Tenderloin With Hazelnut Vinaigrette Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.In a small bowl, mix together the paprika, cumin, garlic powder, salt, and pepper.
• STEP 3.Rub the spice mixture all over the pork tenderloin, making sure to coat it evenly.
• STEP 4.Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• STEP 5.Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side.
• STEP 6.Transfer the skillet to the preheated oven and roast the pork tenderloin for about 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
• STEP 7.Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
• STEP 8.Meanwhile, prepare the hazelnut vinaigrette by whisking together the hazelnut oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
• STEP 9.Slice the pork tenderloin and drizzle the hazelnut vinaigrette over the top.
• STEP 10.Serve the spiced pork tenderloin with hazelnut vinaigrette with your choice of sides and enjoy!

Cooking Tips

• Make sure to let the pork tenderloin rest before slicing to allow the juices to redistribute.
• You can adjust the amount of spices in the rub to suit your taste preferences.
• If you don't have hazelnut oil, you can substitute it with another nut oil, such as walnut oil or almond oil.

Storage and Serving

• Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the sliced pork tenderloin in a microwave-safe dish and heat in the microwave until warmed through.
• Serve the leftover pork tenderloin cold in sandwiches or salads for a delicious meal.