Spice-crusted Pork Tenderloin

Serves: 2 to 4

Your rating: None (3 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

By rolling the pork tenderloin in lightly crushed whole spices you not only add a new dimension of flavors but a lovely texture as well. The beautiful thing is you can visit PCC's bulk spice department and just get a little of whatever you need. The possibilities are endless!

Ingredients

Preparation

Combine the olive oil, garlic and lemon juice. Toss the pork tenderloin in this mixture and marinate for 1 hour to overnight.

Preheat oven to 400° F.

Lightly crush the spices, including the sea salt, in a mortar, spice grinder or with the back of a heavy pan.

Remove the tenderloin from the marinade, pat it dry and roll it in the spice blend. Heat a sauté pan over medium-high heat and add the vegetable oil. Sear the tenderloin, turning occasionally, until it is golden brown on all sides. Transfer it to the oven and roast for 8 to 10 minutes or until the interior of the pork reads 160° F. Let the pork rest for 5 minutes and then carve into slices.

Recipe by Lynne Vea, PCC Chef

Source: Served with Baked Organic Washington State Apples with Ginger-Hazelnut-Cranberry Butter and Helmut's World Famous Apple and Allspice Sauerkraut on KING 5's "Gardening with Ciscoe" show, which aired on September 4, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: pork, roasts, spices

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