Chorizo-Spiced Pork Tenderloin

There is no amount of winter wind, no string of gray days, no pair of frozen feet that can't be soothed by the comfort roasted right into this pork recipe. Serve it together with Creamy Polenta tonight for the warmth and coziness you crave on a chilly day.

Enjoy just as we've suggested with a glass of wine for supper. Tomorrow, then, crown leftovers with a pair of fried eggs and some crumbles of crispy bacon for a whole new deliciously comforting experience. Combat January blahs with kicky spice and cheesy polenta too.

Yield: 6-8 portions , Prep time: 10 minutes + 1-2 hours marinating time , Cook time: 30 minutes

Ingredients

Instructions

1. In a small mixing bowl stir together the paprika, cumin, coriander, sugar, and red pepper flakes. 
2. Season the pork tenderloin with salt and pepper. Rub the minced garlic into the pork. Then, dust with the spice mixture on all sides.
3. Transfer to a resealable plastic bag and add the red wine. Let marinate for 1-2 hours in the refrigerator.
4. Preheat the oven to 400 degrees. Transfer the pork tenderloin to a roasting pan and place in the oven for 25-30 minutes. Use a thermometer to determine when the pork reaches 140-145 degrees; pull from the oven and let rest 5-10 minutes.
5. Slice the tenderloin to your desired thickness and serve over a spread of Creamy Asiago Polenta.

Tips + Tricks

**You can get the pork marinating up to a day in advance. Or even marinate the pork and place in the freezer if you are overly prepared. When you want to add it to a week night meal, just thaw and roast away.
**Create this recipe based on your personal preference. If you want it to be a little spicier, add more red pepper flakes. If you want more garlic, add some more.

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