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Food & Entertaining

Roast Pork Tenderloin

Author: Chef Amanda Stine
Issue: October, 2007, Page 275
Serves 8

Oaxacan Mole Verde
2 tablespoons olive oil
1 medium white or yellow onion, chopped
3 garlic cloves, peeled and chopped
1 pound tomatillos, papery skin removed and tomatillos sliced
1 1/2 teaspoons kosher salt
1/4 cup chopped hot green chiles (freshly roasted or frozen, not canned)
2 teaspoons oregano
1 tablespoon cumin seeds
1/2 cup raw pumpkin seeds
1/2 cup loosely packed chopped fresh cilantro
2 to 2 1/2 cups chicken stock, or enough to make a good sauce consistency
Freshly squeezed lime juice to taste, about 1 to 2 tablespoons

Roast Pork Tenderloin
2 tablespoons dried oregano
2 tablespoons dried sage
2 tablespoons dried thyme
2 tablespoons ground red chile pepper
2 tablespoons ground cumin seeds
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup kosher salt
2 tablespoons coarsely ground black pepper
4 small pork tenderloins (labeled natural, not enhanced)




Photo by Werner Segarra
 
Oaxacan Mole Verde
1. In a 3-quart saucepan over medium-high heat, add olive oil. When hot, add onions, garlic, tomatillos and salt, then stir. Reduce heat to medium and mix in chiles. Partially cover the pan and cook 10 minutes, or until soft and juicy.
2. Combine oregano, cumin and pumpkin seeds and toast in small skillet until fragrant. If desired, grind the seed mix in a spice grinder or a small food processor.
3. Add seed mix to saucepan with vegetables, along with cilantro and chicken broth. Stir mixture well to slightly cook cilantro, then transfer sauce to a blender and pulse until very smooth. Return mixture to saucepan, adding more stock if too thick. Stir in lime juice and check seasoning.

Roast Pork Tenderloin
1. To make rub, combine herbs, chile, cumin, cinnamon and nutmeg in a small skillet and toast until fragrant over medium heat. Whisk mixture together with salt and pepper in a small bowl.
2. Brush pork tenderloins with olive oil and sprinkle the pieces with some of the rub. Place tenderloins on a lightly oiled dish and set aside for 30 minutes to let rub penetrate.
3. Lay tenderloins on the hottest part of grill. Cook about 1 1/2 minutes per side, or until grill-marked and seared. To roast, transfer tenderloins to cooler part of grill, cover and cook 6 to 8 minutes, or until the meat is firm but still yields to a gentle squeeze. (The meat should have a temperature of about 140 degrees.)
4. Remove from grill, cover with a clean towel and let rest 10 minutes. Then cut tenderloins diagonally into 1/3-inch-thick slices. Top each serving with about 1/3 cup hot mole and serve immediately.
Note: As an alternative to grilling, preheat an oven to 350 degrees, place the pan with tenderloins on upper rack, and roast 8 minutes. Reduce temperature to 300 degrees and roast 8 to 10 minutes more. Remove pan from oven, cover with a clean towel, and let rest 10 minutes before slicing.



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