This recipe features the "Spicy Affair" Seasoning used in a wet marinade for juicy pork tenderloin, pairing it with quick-pickled vegetables for a bright, acidic counterpoint.
Ingredients
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For the Pork Tenderloin:
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1.5 lb pork tenderloin, trimmed
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2 tbsp Paramour Spice Co. "Spicy Affair" Seasoning
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1/4 cup olive oil
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2 tbsp apple cider vinegar
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1 tbsp brown sugar or maple syrup
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For the Quick-Pickled Vegetables:
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1 cup thinly sliced carrots
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1 cup thinly sliced cucumbers (English or Persian)
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½ cup water
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½ cup white vinegar
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2 tbsp sugar
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1 tsp salt
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Instructions
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Marinate the Pork (4+ hours): In a bowl, whisk together the olive oil, apple cider vinegar, brown sugar, and "Spicy Affair" Seasoning. Place the pork tenderloin in a sealable bag or dish and pour the marinade over it, ensuring the pork is well coated. Refrigerate for at least 4 hours, or overnight.
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Quick Pickle the Veggies (30 minutes): Combine water, white vinegar, sugar, and salt in a small saucepan. Heat until the sugar and salt dissolve completely. Place the sliced carrots and cucumbers in a jar or heat-safe bowl. Pour the hot brine over the vegetables. Let cool to room temperature, then refrigerate for at least 30 minutes before serving.
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Sear and Roast: Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron) over high heat. Remove the pork from the marinade (discard the leftover marinade). Sear the pork tenderloin on all sides for 2 minutes total to develop a rich crust.
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Finish: Transfer the skillet to the preheated oven. Roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
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Rest and Serve: Remove the pork and let it rest on a cutting board, tented with foil, for 10 minutes. Slice into 1-inch thick medallions. Serve the pork alongside the drained quick-pickled vegetables.