Friday, 11 January 2013

Cumin and Garlic Tenderloin of Pork

This cut of pork is very lean and I have always been a bit apprehensive in using it. Some pork cuts are easy to dry out, resulting to rubbery textures.

I took the challenge anyway, and the gamble paid off.  Together with its perennial partner, the humble apple, it is a surprisingly quick-fix dinner idea.

For this I used:

2 tenderloins of pork, cut in halves
1 clove garlic, sliced
1 tsp cumin seeds (ground is ok)
1 tsp Schezuan peppercorns (normal black peppercorns ok too)
Olive oil

4 medium sized apples (I used Cox. Braeburn is good too.)
Bit of butter

1. Make incisions in the loin and insert garlic in. Oil up.
2. Ground cumin and peppercorns with a bit of salt.  Sprinkle onto meat and rub in.
3. Sear in pan over medium-high heat for about 10 minutes.  Meanwhile, pre-heat oven to 200C.
3. Transfer meat to oven dish and cook for 10-12 minutes.
4. Take out meat and rest for another 10 minutes.

5. While the meat is cooking, peel and core the apples and slice to slivers. Transfer into the pan used for searing the pork. Add a bit of oil and butter until they colour slightly.
6. Add stock (or just plain water) and simmer until pork is ready.  Season to taste with salt and pepper.

Slice meat and serve with apple slices and veggies of your choice.

Note, this will result to slightly pink pork.  If you prefer your meat well-done, increase the oven time to about 15 minutes.

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