Spiced Pork Tenderloin Recipe - Cooking Index
Spiced Pork Tenderloin Recipe - Cooking Index
A baked potato, peas and sorbet are all you need with this entree, but for a party, dress up the pork with cranberry relish, couscous studded with diced bell peppers and green beans, and a rich almond tart.
Type: Pork| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Garlic clove - mashed (large) |
| 3/4 teaspoon | 3.8ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 3/4 lb | 340g / 11oz | Pork tenderloin - (to 1 lb) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 78ml | Canned low-salt chicken broth |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
Preheat oven to 450 degrees. Blend first 5 ingredients in small bowl. Sprinkle pork with spice mixture, salt and pepper. Place in 13- by 9- by 2-inch pan. Roast until thermometer inserted into center of pork registers 150 degrees, about 20 minutes. Transfer pork to plate.
Add broth to pan. Set pan directly over high heat and bring broth to boil, scraping up browned bits. Simmer until pan juices thicken slightly, about 3 minutes. Slice pork into rounds; place on plates. Top with pan juices and cilantro.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, December 1999
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