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Friday, April 15, 2016

Toasted Black Peppercorn and Cumin Pork Tenderloin

By The Canadian Living Test Kitchen
111 people added this to their Recipe Box

This recipe makes 8 servings

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.

1 tbsp black peppercorns
1 tbsp cumin seeds
2 tsp packed brown sugar
1/2 tsp salt
2 pork tenderloins , (about 2 lb/1 kg total)
1 tbsp extra-virgin olive oil
1/2 cup whipping cream [100 g]
1/3 cup cognac or brandy [83 ml]
2 tsp Dijon mustard

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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