I love this dinner so much, I made it twice in one week. That was back in October, and I’ve since made it two more times! Unprecedented in the food blogging world.
Then OXO told me they were coming out with a brand new cookware line and asked if I would like to test-drive some of the pieces.
Well, I’m in full baking mode and couldn’t think of what to use their pan for this holiday season.
Paul: why don’t you make the pork tenderloin?
Me: you’re not tired of it?
Paul: never. that meal is outstanding.
Haley: I love that dinner!
Trevor: that’s my favorite chicken you make!
Me: it’s pork.
Trevor: oh, that totally makes sense now.
Pig is always such a tough sell. Not.
So, I got after it again, using OXO’s Non-Stick Pro 12-inch Fry Pan. Right off the bat, I noticed the comfortable handle and the wide flat bottom. Total love.
Other features include scratch-resistant hard-anodized aluminum, which provides superior heat and even cooking, 3 layer non-stick coating for effortless food release and cleanup, rolled edges designed for drip-free pouring of sauces, dishwasher safe, and oven safe. You know – all awesome. Of course. It’s OXO. They cannot make a bad product!
OXO’s new cookware line also includes other sauté pan sizes, saucepans, griddles, a stockpot, a dutch oven, sold individually and in sets, in non-stick and stainless steel. Basically, the whole shebang.
For now, you have a chance to try out the 12-inch non-stick fry pan I used to make this tenderloin. OXO is giving one away to a lucky reader. You’re going to love it!
And obviously I highly recommend this recipe, too. It’s easy enough for every day, but fancy enough for Christmas dinner, as an excellent alternative to ham or prime rib. And it just happens to be dairy-free and gluten-free to please all the diverse diets today. I’ve officially made it five times now!
Cumin Seared Pork Tenderloin with Raisin Pine Nut Relish
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 pound pork tenderloin , trimmed of excess fat and silver skin
- 1 cup fresh parsley leaves , chopped
- 1/2 cup golden raisins
- 1/2 cup pine nuts , toasted
- 2 cloves garlic , finely minced
- zest and juice of 1 small lemon
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Preheat oven to 425°.
- While oven is preheating. Place raisins in a small bowl filled with hot water. Let stand for 10 minutes to plump up; drain.
- Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine the salt, pepper, and cumin; rub the mixture all over the pork evenly. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°. Remove pork from pan; place on a cutting board. Let stand 10 minutes.
- In the meantime, make the relish: in a small bowl, combine the parsley, raisins, pine nuts, garlic, lemon zest, and lemon juice. Whisk in 1/4 cup of the olive oil and season to taste with salt and pepper.
- Cut the pork into thin slices. Divide onto plates and top with the relish. Serve immediately.