Pork Tenderloin is so delicate, it can dry out very quickly if not cooked properly. When done right it is melt in your mouth tender.
Cumin Crusted Pork Tenderloin
The most important thing is to not over cook pork tenderloin. 18 – 20 minutes will be enough time and then let it rest. A meat thermometer is critical when cooking pork tenderloin. This has been a family favorite for years.
Ingredients
- 1 small (1 lb/454 gr) Pork Tenderloin 0 CHO
- 1 tsp. cumin 0 CHO
- 1 tsp. paprika 0 CHO
- 1 tsp. salt 0 CHO
- ½ tsp. pepper 0 CHO
- ¼ tsp. garlic minced 0 CHO
- 1 TBSP olive oil 0 CHO
- 1 lb (454 gr) thin asparagus spears trimmed of woody stalk 9 CHO
TOTAL CHO 9 CHO
- 150 GRAMS = 3 CHO
- Carb count will depend on size of asparagus serving portion.
Instructions
- Mix spices and garlic in a small dish.
- Rub pork tenderloin with olive oil and then spread spice mixture evenly over pork. Let rest 30 minutes. Meanwhile heat the grill or oven to 400.
Place pork tenderloin on aluminum foil and seal at the top to make a packet. Cook until internal temperature reaches 145. Remove pork to board and let rest until 160 internal temperature for medium, which will be a little pink.
- Add asparagus to the juices in the packet, seal and cook while pork rests. We love thin asparagus spears because they cook quickly.
- Place sliced pork on a platter, add asparagus and drizzle remaining juices.
