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Spice Rubbed Pork Tenderloin

Posted on December 19, 2011.



Pork tenderloin, 2-3 lbs
1 large onion, sliced
4 ounces shitake mushrooms, thinly sliced, stems reserved
1/2 tablespoons sliced fresh sage leaves
4 hot cherry peppers, sliced
1 tablespoon flour
1/2 cup dry white wine
2 cups chicken stock
1 teaspoon paprika
1/2 teaspoon black cumin seeds, finely ground
1/2 teaspoon dried pomegranate seeds, finely ground
1/2 teaspoon black peppercorns, finely ground
1 1/2 teaspoons coriander seeds, finely ground
2 teaspoons star anise
1 teaspoon clove
1 teaspoon cinnamon
1/2 inch minced ginger root
3 tablespoons olive oil
2 tablespoons butter


For the rub, mix together the coriander seeds, cumin seeds, dried pomegranate seeds, black peppercorns, star anise, cloves, and cinnamon.

Using 2/3 of rub mix, rub meat and set at room temperature for one hour.

In a pan on medium to high heat, add 2 tablespoons olive oil and 2 tablespoons butter; then add the sliced onion and cook until softened (3-5 minutes). Next add mushrooms, hot cherry peppers, sliced fresh sage leaves, ginger, remaining spice mix, and paprika. Cook an additional 3 minutes, and then add flour.

Deglaze pan with white wine. Cook until wine is reduced, then add the chicken stock. Reduce until thickened, about 15 minutes to make 1 cup of sauce. Pour sauce into bowl.

Pre-heat oven to 400 degrees.

Using the same pan at high heat, add remaining oil and brown tenderloin on all sides (2-3 minutes per side).

Place roast in a narrow baking pan and pour sauce over the top. Roast for 30 minutes.


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Posted By: Chief Foodie Officer