Ingredients Jump to Instructions ↓

  1. 2 teaspoons brown sugar

  2. 2 teaspoons ground coriander

  3. 1 1/2 teaspoons ground cumin

  4. 1/4 teaspoon kosher salt

  5. 2 teaspoons chile-garlic sauce, (see Ingredient note)

  6. 2 teaspoons extra-virgin olive oil, divided

  7. 1 1/2 pounds pork tenderloin, trimmed Sweet & Tangy Watermelon Salad, (recipe follows)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Line a baking sheet with foil. Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes. Meanwhile, make Sweet & Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.


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