Spice-Rubbed Pork Tenderloin

           Easy, Entrees, Recipes
Spice-Rubbed Pork Tenderloin
0 votes, 0.00 avg. rating (0% score)

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