Spice-Crusted Allegiance® Pork Tenderloin


  1. Preheat oven to 400°F.
  2. Combine ground cumin, paprika, toasted, and crushed coriander seeds, and pork rub together. Pat pork tenderloin dry, then rub with 2 tbsp soy oil. Crust the pork tenderloin all over with spice mixture
  3. Heat 2 tbsp soy oil in a large sauté pan. When oil is shimmering, sear pork tenderloins on all sides. Dot the top of seared pork with 2 tbsp butter and place in 400°F oven for 18 min.
  4. Remove pork from the pan to a warm place to rest before carving.
  5. Place pan over high heat, add 2 tbsp butter and pearl onions. Toss until golden. Add red grapes and sear until they begin to burst. Deglaze with red wine and vinegar. When wine is reduced by half, add remaining butter, and toss to coat the grapes and onions.
  6. Serve roasted grapes and onions over sliced pork tenderloin.


  • 2 ea Allegiance® Pork. Tenderloin
  • 2 tbsp Magellan® Cumin, ground
  • 1 tbsp Magellan® Paprika
  • 3 tbsp McCormick® Coriander Seed, toasted gently and crushed
  • 3 tbsp Magellan® pork rub
  • 1/2 cup West Creek® Soy Oil
  • 2 lbs Peak Fresh Produce® Grapes, Red Seedless
  • 1 lb Simplot Simple Goodness® Pearl Onions
  • 1/2 cup red wine, dry
  • 2 tbsp West Creek® Vinegar, Red Wine
  • 6 tbsp Nature's Best Dairy® Butter, Unsalted