Spice-rubbed Pork Tenderloins

Name: Spice-rubbed Pork Tenderloins
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons five-spice powder; 12 servings Good-quality balsamic vinegar for drizzling; 1 teaspoons freshly ground black pepper; 1 teaspoon cinnamon; 1 teaspoon coarse salt; 12 servings Coarse salt for sprinkling on tenderloins; 2 Tbsps coriander seeds; 2 Tbsps fennel seeds; 1 teaspoon ground ginger; 2 Tbsps About olive oil; 3 pork tenderloins (1 lb. each); 1 teaspoon red pepper flakes; 2 Tbsps star anise (about 8 pods crushed with the back of a heavy saucepan)

Spice-rubbed Pork Tenderloins

Spice-rubbed Pork Tenderloins might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 12. One serving contains 597 calories, 95g of protein, and 19g of fat. A mixture of olive oil, ground ginger, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Liberally season tenderloins with salt. Coarsely grind star anise, coriander, and fennel using a mortar and pestle or a spice grinder.

Ingredients you will need

Star Anise

Coriander

Fennel

Salt

Equipment you will use

Mortar And Pestle

Add five-spice powder, black pepper, ginger, cinnamon, red pepper flakes, and salt; pound or whirl to combine. Rub spice mixture on pork until thickly coated on all sides (save remaining mixture for another use).

Ingredients you will need

Red Pepper Flakes

Black Pepper

Cinnamon

Ginger

Pork

Salt

Dry Seasoning Rub

Let pork sit at least 1 hour (at cool room temperature, covered) or up to 1 day (covered and chilled).

Ingredients you will need

Pork

Heat 1 tbsp. olive oil in a 10- to 12-in. heavy frying pan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add 2 tenderloins and brown well on all sides, 10 to 15 minutes, drizzling in additional olive oil as needed. Meat is done when it registers 140 on a meat thermometer (cut to test--it should be cooked but still rosy). If meat is not done, cover pan, lower heat to medium, and cook until thermometer registers 140 (cut to test), up to 10 minutes more.

Ingredients you will need

Olive Oil

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove tenderloins from pan, cover with foil, and let rest at least 10 minutes. Cook remaining tenderloin the same way, but brown it over medium heat and check temperature after 10 minutes. Slice meat into 3/4-in. rounds and drizzle with vinegar.

Ingredients you will need

Vinegar

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

five-spice powder 12servings

Good-quality balsamic vinegar for drizzling 1teaspoons

freshly ground black pepper 1teaspoon

cinnamon 1teaspoon

coarse salt 12servings

Coarse salt for sprinkling on tenderloins 2Tbsps

coriander seeds 2Tbsps

fennel seeds 1teaspoon

ground ginger 2Tbsps

About olive oil 3

pork tenderloins (1 lb. each)1teaspoon

red pepper flakes 2Tbsps

star anise (about 8 pods crushed with the back of a heavy saucepan)

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Rutini Coleccion Cabernet-Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.