The touch of sweet from the brown sugar and the black pepper and paprika in this recipe pairs nicely with a Grenache wine. The wine is medium bodied making pork a good choice since it isn't high in fat. The flavors will dance off your taste buds.
Serves 6
Ingredients:
1 (1.5 pounds) pork tenderloin, trimmed
Dry Rub mix:
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon brown sugar
1 1/2 teaspoons kosher salt
1/2 tablespoon ground coriander
1/2 teaspoon freshly ground black pepper
2 tablespoons cooking oil
Instructions:
Preheat oven 375 degrees.
Combine the rub ingredients, cumin through black pepper.You won't need all the rub so save to toss on grilled vegetables or use the next time you make this recipe.
Rub spice mix into the tenderloin, coating all sides. Set aside for 20 minutes for flavors to absorb into the tenderloin.
Heat oil in large skillet on high heat. Sear tenderloin on all sides to develop a golden brown crust. Remove from heat. Place tenderloin in a baking dish and continue to cook in preheated oven about 6-8 minutes or until thermometer reads 145-150 degrees F.
Allow to rest 10 minutes before slicing.
Wine Pairing: Medium Bodied Grenache from California