Spice-crusted Pork Tenderloin
Serves: 2 to 4
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!
- 1/4 cup extra virgin olive oil Add to list
- 4 garlic cloves, minced Add to list
- Juice of 1/2 lemon Add to list
- 1 pound pork tenderloin Add to list
- 1 teaspoon fennel seeds Add to list
- 1 teaspoon cumin seeds Add to list
- 1 teaspoon coriander seeds Add to list
- 3 to 4 clove buds Add to list
- 6 to 8 peppercorns Add to list
- 1 teaspoon coarse sea salt (like Celtic salt) Add to list
- 1 tablespoon vegetable oil Add to list
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, then carve into slices.
Recipe by, 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.
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.