Toasted Black Peppercorn and Cumin Pork Tenderloin

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe4 out of 5 based on 15 ratings.
Toasted Black Peppercorn and Cumin Pork Tenderloin

Toasted Black Peppercorn and Cumin Pork Tenderloin
Photography by Matthew Kimura

This recipe makes 8 servings

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Nutritional Info

Per each of 8 servings: about -
cal 228
pro 28 g
total fat 10 g
sat. fat 5 g
carb 3 g
fibre 0 g
chol 86 mg
sodium 224 mg
% RDI: -
calcium 3
iron 16
vit A 5
vit C 2
folate 2
  • Portion size: 6 to 8

Toasting spices is a great way to bring out their complex flavours and aromas. A hint of sugar in the spice rub helps to caramelize and create a crust on the pork.

Ingredients

  • 1 tbsp 1tbspblack peppercornblack peppercorns
  • 1 tbsp 1tbspcumin seeds
  • 2 tsp 2tsppacked brown sugar
  • 1/2 tsp 1/2tspsalt
  • 2 2pork tenderloinpork tenderloins, (about 2 lb/1 kg total)
  • 1 tbsp 1tbspextra-virgin olive oil
  • 1/2 cup 1/2cupwhipping cream
  • 1/3 cup 1/3cupcognac or brandy
  • 2 tsp 2tspDijon mustard

Preparation

In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.

In spice grinder or using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt. Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch
(2.5 cm) thick slices; transfer to platter.

Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/2 cup (125 mL). Stir in accumulated pork juices; pour over pork.

Source : Canadian Living Magazine: May 2007

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