Sunflower Seed Encrusted Pork Tenderloin
- yield: 2 pork tenderloin
- prep time: 10 min
- wait time: 10 min
- cook time: 24-28 min
- total time: 44-48 min
With a crusty exterior from the sunflower seed crumbs and baked on cast iron, these pork tenderloins are cooked to medium-rare perfection.
Ingredients:
-
1 cup sunflower seeds
-
2 tsp chili powder
-
1 tsp garlic powder
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1 tsp paprika
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1/4 tsp ground pepper
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1/4 tsp salt
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1 tbsp olive oil
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2 pork tenderloin
Directions:
1. Mix sunflower seeds, chili powder, paprika and garlic powder together in a food processor; remove 1/4 cup and save for later. Process for 10 seconds or until crumbs form. Pour the crumbs into a sealable plastic bag.2. Trim the fat from the pork tenderloin.
3. Pat dry the tenderloin using some paper towels.
4. Rub and coat the tenderloin with olive oil and sprinkle some salt and pepper on both sides.
5. Add the tenderloin to the sealed plastic bag with the crumbs, coating the entirety of both pieces.
6. Preheat the oven to 425°F.
7. Place both pieces of pork on the cast iron skillet and cook in the oven for 24-28 minutes or until they reach an internal temperature of 145°F. Flip them halfway through cooking.
8. Move pork tenderloins to a cutting board, let rest for 5-10 minutes before cutting and serving.
9. In the skillet, toast the saved sunflower seeds for 5 minutes or until browned and use as a garnish.