Tested till perfect Toasted Black Peppercorn and Cumin Pork Tenderloin
Toasted Black Peppercorn and Cumin Pork Tenderloin
Photography by Matthew Kimura

Toasted Black Peppercorn and Cumin Pork Tenderloin

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2007

Recipe4 out of 5 based on 23 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 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
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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.

Nutritional Information Per each of 8 servings: about

cal 228 pro 28g total fat 10g sat. fat 5g
carb 3g fibre 0g chol 86mg sodium 224mg

% RDI:

calcium 3 iron 16 vit A 5 vit C 2
folate 2
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