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.
Reader Questions and Reviews
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This sounds perfect for a wonderful dinner party or even weekday din din… so great flavor combinations!
Love reading and trying your recipes!
I’m printing and saving this for New Years Day :)
1. That pork looks AHHHMAZING!
2. My husband and I were JUST talking this week about getting a new frying pan. This would be perfect for us.
hope I win !!!
I will definitely make this…VERY Sicilian w/ the raisins and pignoli… yeah my husb is from Sicily!
I’m not really into nonstick cookware, but if it’s from OXO it MUST be good stuff. Also, this pork must be amazing if you made it twice. out of this world since it was made THREE TIMES.
You got a nice sear on the tenderloin–sometimes hard to do in a nonstick pan. I’m impressed. It looks delicious.
The best chicken– er, pork ever! I love this relish!
Awesome recipe. I love pork. You are right. IT’s easy enough for everyday. What boon that everyone in the family is on board in regard to loving it!
These is one seriously gorgeous dinner recipe. I want this right now. Like asap. Immediately. So yummy.
Yes, yes, yes!! Love this!! And why is it that kids ALWAYS confuse every meat with chicken? So funny.
no matter WHAT I made, I always told my daughters it was chicken…LOL
I LOVE Trevor’s reaction. It totally sounds like something my brother or I would’ve said as kids… Way back when we were picky eaters and only ate chicken. And if you’ve now made it 4 times, then it’s definitely one crazy awesome dish! Pinned!
I’m so excited for OXO’s new cookware line. I just got the griddle to test out. This tenderloin looks great and I’m all for pork more than once a week!
This looks like such an elegant recipe. The raisin pine nut relish strikes me as simple yet sophisticated – a perfect compliment to the pork tenderloin.
Amy, this looks so INSANELY good.
Not only do I love all things OXO, but I can’t wait to check out their new cookware line! Woohoo! That pork tenderloin looks so delicious. Can’t wait to make it. I love golden raisins, pine nuts and just bought an industrial bag at Costco. lol We are big fans of pork tenderloin. This looks like a perfect dinner to serve my daughter and family when they visit during New Years week. AND… hopefully, in an OXO 12″ fry pan that I won from Very Culinary! HO HO HO
My family would LOVE this! Looks great!
I always forget about pork tenderloin. It’s the only pork I like – I need to make this!
A good pan makes such a difference! This looks amazing!!!
That pan looks awesome! Your pork also looks great…together… Happiness ????
That is definitely a pretty pan and would get a lot of use in my house – but oh my gosh, that pork is even prettier. It looks so elegant!
My family loves pork tenderloin. This looks so delicious!
My favorite chicken sometimes comes from a pig lol
Great recipe and love that relish! And, I’m going need that pan to make this! :)
That does sound like the best chicken ever :)