Ready Set Go Pork Loin.
I was always a bit intimidated by the old pork loin (the long thin ones) but with some practice I can now roll out a rather juicy dish. The trick is the internal thermometer. For this particular one I rubbed the meat with salt and garam marsala. Any herb or spice that you like will make a decent rub. Cumin, coriander, salt and pepper is another goodie.
Heat oven to 350. Sear the rubbed tenderloin all over then put in an oven dish and cook until internal temperature hits 160. OR meat is just pink inside, about 15 min for a medium loin. Be sure to let it rest ten or so minutes before slicing.
I served this one with a salad of arugula, sliced orange, sliced red onion and blue cheese crumbles. Pour a splash of olive oil, a splash of apple vinegar and some of the juice from the pork on top. Toss. The leftovers would be great but there is never any left!