Rolling the pork tenderloin in lightly crushed whole spices adds a new flavor dimension as well as a lovely texture.
Ingredients
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- Juice of 1/2 lemon
- 1 pound pork tenderloin
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 3 to 4 clove buds
- 6 to 8 peppercorns
- 1 teaspoon coarse sea salt (like Celtic salt)
- 1 tablespoon vegetable oil
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, then carve into slices.
Recipe modified with permission from PCC Natural Markets.
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