Fennel and Paprika Pork Tenderloin

Fennel and Paprika Pork Tenderloin
Serves 4-6

Searing the meat before roasting it provides an additional layer of flavor.  Coat the tenderloins with the fennel crust after searing (and before roasting), so that the delicate crust doesn't burn.

4 T fennel seed, grind in small grinder or use mortar and pestle
1/4 C finely minced shallot
2 t. sweet paprika
2 t. finely minced garlic
1/2 t. ground cumin
2 pork tenderloins, about 1 1/2 pounds total
1 quart water
1/2 C kosher salt
1/4 C sugar
freshly ground black pepper
olive oil
2 T prepared mayonnaise
1 T Dijon mustard

Remove silver skin and any fat from pork.  Combine water, salt and sugar in a large bowl, and stir to dissolve.  Place tenderloins in a resealable plastic bag and add the brine.  Remove the air when closing the bag and place in shallow dish in refrigerator.  Let it brine for 1 hour or up to 3 hours.  

Preheat oven to 400 F.  Remove meat from brine, rinse and pat well.

In a large ovenproof skillet over med-high heat, add olive oil to pan and heat.  Place tenderloins in skillet and sear on all sides.  Move browned meats to a large plate.  Combine mayonnaise and mustard and spread a thin coating on top and part-way down sides of tenderloins.  Combine first 5 ingredients above and press into mayo mix.  Leave the bottom uncoated. 

Place the tenderloins on a rack in a rimmed baking sheet, place in oven and roast until the internal temperature reaches 142-145 F (I prefer it at 150), check with meat thermometer after 15-20 minutes and then adjust cooking time.  The meat will be fully cooked with a blush of pink remaining. I found I had to cover it loosely with foil after 10 minutes more or less so the crust wouldn't burn.

Cover loosely with foil and rest for 10 minutes before slicing. 

During this resting, I made a gravy with the pan drippings.  I also added 1/2 jar of some ginger/pear chutney at the end.  Pour over sliced meat.

This is a great do-ahead recipe and can be reheated easily.  It's also excellent cold the next day in sandwiches.  Easily doubled, quadrupled, etc.!

Recipe was given to me by my friend Rene, from an unknown source, perhaps Bon Appetit Magazine.

No comments:

Post a Comment