Cumin and Ginger Rubbed Pork Tenderloin
Filed under
Pork
Prep: 10 min | Cook: 15 min | Servings: 4
Recipe courtesy Anne Burrell.
Inactive prep: 2 hours.
Ingredients
- 2 tbsp Cumin seeds
- 1/2 tsp Red pepper flakes, crushed
- 1 clove Garlic, smashed and finely chopped
- 1 piece Ginger, 1-inch piece, peeled and grated on a zester
- Kosher salt
- 2 Pork tenderloin
- Olive oil, extra-virgin
Directions
- Toast the cumin seeds in a small saute pan over medium heat until very aromatic, 3 to 4 minutes. Grind with the crushed red pepper to a fine powder, then combine with the garlic and ginger.
- Season the pork with salt and rub with the cumin mixture. Refrigerate 2 hours or up to overnight. Take it out half an hour before cooking.
- Preheat the oven to 400 degrees F.
- Coat a large ovenproof saute pan with olive oil over high heat and sear the pork on all sides. Roast in the pan 5 to 7 minutes, turning halfway through.
- Rest 10 minutes, then slice 1/2 inch thick on the bias.