Monday, August 11, 2014

Cumin-Rosemary-Ginger Pork


This is the first time I cooked pork in the oven instead of in the crock-pot or on the stove-top.  I had originally intended to stick the 1 1/2 pound tenderloin in the crock-pot to make some of my delicious apple-cider cinnamon pulled pork, but I never quite got around to getting out the crock-pot.  So, I decided to use the oven for once.

I coated the pork with ginger, cumin, and rosemary, and stuck it in the 400 degree oven for 30 minutes.  Then, I flipped it over and cooked it for another 30 minutes.



I had some for dinner along with zucchini spaghetti (sauteed in olive oil with garlic and ginger) and quinoa. 
It was delicious.  

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