Toasted Black Peppercorn and Cumin Pork Tenderloin
Toasted Black Peppercorn and Cumin Pork Tenderloin
Photography by Matthew Kimura
This recipe makes 8 servings
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
