Fragrant Spice Rubbed Pork Tenderloin
Source of Recipe
seattletimes
List of Ingredients
- 2 pork tenderloins, 1- to 1½-pounds each
Rub:
- ¼ teaspoon red chili flakes
- 2 teaspoons black mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 5 whole cloves
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 2 tablespoons peeled and minced fresh gingerroot
- 2 teaspoons kosher salt
- 1 tablespoon Dijon mustard
- 2 tablespoons vegetable oil
Recipe
1. Place a rack in a shallow roasting pan or on a sided baking sheet. Pat the pork dry with paper towels. Pull off any loose fat.
2. In a mortar and pestle, crush the chili flakes and mustard, coriander and cumin seeds with the cloves until coarsely ground. If you don't have a mortar and pestle, place spices in a resealable plastic sandwich bag and set on a cutting board. Smash with a meat mallet, hammer, or heavy pot. Then in a large bowl, combine the crushed spices with the remaining rub ingredients. Add the pork to the bowl and smear the rub onto all sides of the pork, incorporating well and being sure to use all of the rub.
3. Meanwhile, preheat oven to 375 degrees. Place tenderloins on the rack, and make sure they are spaced apart. Let set for 30 minutes so that the rub will flavor the pork well. Cook for about 40 to 45 minutes or until an internal temperature of 160 degrees is reached when pork is probed with a thermometer at the thickest part of the meat.
4. Remove from oven and let rest 5 minutes before slicing into ¾-inch-thick pieces to serve.
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