Ingredients:
1 pork tenderloin (About 1 lb.)
Coarse salt for sprinkling on tenderloin
¾ Tablespoon star anise (about 3 pods crushed with the back of a heavy saucepan)
¾ Tablespoon coriander seeds
¾ Tablespoon fennel seeds
¾ teaspoon five-spice powder
1/8 – ¼ teaspoon freshly ground black pepper
1/3 teaspoon ground ginger
1/3 teaspoon cinnamon
1/3 teaspoon red pepper flakes
1/3 teaspoon coarse sea salt
About ¾ Tablespoon olive oil
Balsamic vinegar for drizzling
Directions:
Liberally season tenderloin with salt. Coarsely grind star anise, coriander, and fennel using a mortar and pestle or spice grinder. 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). Let pork sit at least 1 hour (at cool room temperature, covered) or up to 1 day (covered and chilled).
Heat half of the olive oil in a 10- to 12-in. heavy frying pan over medium-high heat. Add tenderloin and brown well on all sides, 10 to 15 minutes, drizzling in additional olive oil as needed. Meat is done when it registers 145° on a meat thermometer. If meat is not done, cover pan, lower heat to medium, and cook until thermometer registers 145°, up to 10 minutes more.
Remove tenderloin from pan, cover with foil, and let rest at least 10 minutes. Slice meat into 3/4-in. rounds and drizzle with vinegar.
Makes 4 servings
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