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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 T. black peppercorns
1 T. cumin seeds
2 tsp. packed brown sugar
1/2 tsp. salt
2 lb. pork tenderloins
1 T. extra-virgin olive oil
1/2 c. whipping cream
1/4 c. cognac or brandy
2 tsp. Dijon mustard
In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns.
Stir in sugar and salt; rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Preheat oven to 400F.
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast at 400F for 25 minutes, until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices.
Carve into 1-inch thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard.
Boil for 8 minutes or until reduced to about 1/2 cup.
Stir in accumulated pork juices; pour over pork.
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PORK - LOIN - PEPPERCORN AND CUMIN
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 T. black peppercorns
1 T. cumin seeds
2 tsp. packed brown sugar
1/2 tsp. salt
2 lb. pork tenderloins
1 T. extra-virgin olive oil
1/2 c. whipping cream
1/4 c. cognac or brandy
2 tsp. Dijon mustard
In small dry skillet, toast peppercorns and cumin seeds over medium heat, stirring often, until fragrant, about 5 minutes. Let cool.
In spice grinder or using mortar and pestle, finely grind cumin and peppercorns.
Stir in sugar and salt; rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Preheat oven to 400F.
In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.
Roast at 400F for 25 minutes, until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices.
Carve into 1-inch thick slices; transfer to platter.
Meanwhile, in small saucepan, whisk together cream, cognac and mustard.
Boil for 8 minutes or until reduced to about 1/2 cup.
Stir in accumulated pork juices; pour over pork.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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