Ingredients
Units
Scale
- 2 pork tenderloins (1 to 1 1/2 pounds), silver skin removed
For the spice rub:
- 1/4 cup lightly packed dark brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the cilantro mint basil sauce:
- 1 cup fresh cilantro, thick stems removed
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 garlic cloves, roughly chopped
- 1 medium jalapeño pepper, seeded and chopped
- 1-inch piece fresh ginger, peeled
- Juice from 1/2 lime
- 2 tablespoons water
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine the sugar, salt, paprika, onion powder, and garlic powder in a small bowl.
- Pat the pork tenderloins with paper towels to remove any moisture. Thoroughly rub the pork with the spice rub on all sides. Wrap the pork in plastic wrap and place in the refrigerator for one hour or overnight.
- Meanwhile, make the sauce: Combine cilantro, mint, basil, garlic, jalapeño pepper, lime juice, and water in a small food processor or blender. Pulse until fully blended, scraping down the mixture if necessary.
- Drizzle in the olive oil and purée until smooth. Season with the salt and pepper, pulsing a few times. Taste for seasoning.
- When ready to cook the pork, let it rest at room temperature for 30 minutes. Preheat oven to 375 degrees. Heat a heavy cast iron skillet or oven-proof pan on high until slightly smoking. Add the pork tenderloins to the pan and sear both sides, about 3 minutes each side.
- Transfer the pan to the oven and cook for 15-20 minutes, until an internal temperature reads 140 to 145 degrees. Let the pork rest for 5-10 minutes before slicing.
- Place sliced pork on a platter and drizzle with the Cilantro Mint Basil Sauce. Serve the remaining sauce on the side.
Notes
- When preparing the pork tenderloins, you should remove the silver skin — a connective tissue that doesn’t break down during cooking. Use a sharp knife to get underneath it.
- Make sure to pat the tenderloins dry with a paper towel before coating with the spice rub.
- If you'd rather grill the pork tenderloins, go right ahead! Just make sure to check the temperature (140 to 145 degrees) for doneness. I've also used a stove-top grill pan to cook these.
- Letting the pork tenderloin rest for 5 to 10 minutes before slicing prevents the juices from spilling out!
- You can refrigerate the herb sauce for up to 3 weeks, or freeze and defrost when ready to use.
- This sauce would also be great on chicken, beef, or fish!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stove top / Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size:
- Calories: 372
- Sugar: 12.8 g
- Sodium: 484.8 mg
- Fat: 17.9 g
- Carbohydrates: 17.4 g
- Protein: 36.7 g
- Cholesterol: 110.6 mg
