House Calls Menu-Pork Tenderloin

24 08 2010

South African 5 Spice Rubbed Pork Tenderloin

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The flavorful South African 5 Spice blend (recipe follows) livens a delicious center cut pork tenderloin, which while tender can lack a little bit in the flavor department.

  • 2 to 2.5  pound center cut pork tenderloin
  • Enough Doc’s South African 5 Spice blend to coat the tenderloin
  • 1 Tbs olive oil

Trim any fat or remaining silver skin off the pork tenderloin. Generously cover the pork  in the spice blend. Wrap in cling wrap and refrigerate for at least four hours or overnight.

Preheat the oven to 425 degrees F. Heat a little olive oil in a saucepan over medium high heat. When the oil is smoking, add the loin. Sear each side until brown, about 2-4 minutes each side.

Place in the oven and cook for an additional 20-30 minutes, until the thermometer in the middle of the meat reads 145. Remove the pork  and allow it to rest about 5-10 minutes before slicing. Serve the sliced pork loin on the risotto and drizzle with a little of the port wine and fig reduction sauce.

Doc’s South African 5 Spice Blend

  • 1 oz cinnamon
  • 2 oz cumin seed
  • 1 oz anise seed
  • 2 oz coriander seed
  • 1 oz ginger powder

Combine all ingredients and blend in a spice blender. Store in an airtight container

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2 responses

25 08 2010
tasteofbeirut

How easy and flavorful! I am off to see if I can find some here to buy (I am doubtful 🙂

25 08 2010
whatscookingwithdoc

@TOB: Goat works I bet!!

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