From The EASY Way to Organic Cooking
Whole Roasted Pork Tenderloin with Freshly Ground Black Pepper Crust
Serves 4-6 · main course · 7 ingredients
A bay leaf ground to powder in a spice grinder and mixed with coarse black pepper, mustard and salt. The tenderloin is tied at one-inch intervals so it cooks evenly, then rolled in the blend until fully covered.
Sear all sides hard, then 350F for about 20 minutes. Pull it at 155F and rest it covered for 10 to 15 — it finishes cooking off the heat. Serves 4 to 6.
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Ingredients
What you need
- 1 whole pork tenderloin, silverskin removed
- 1 bay leaf
- 1 tsp. ground mustard
- 2 tbsp. freshly ground black pepper, coarsely ground or A/N
- 2 tbsp. sea salt or A/N
- Canola oil for frying
- Kitchen string
Serves 4-6.
Method
How to make it
Preheat the oven to 350°F. Grind the bay leaf in a spice grinder to a fine powder and combine with the other spices. Tie kitchen string around the tenderloin with 1 inch spacing. Roll the whole piece of tenderloin in the spice blend to fully cover the surface.
Heat a thick-bottomed skillet; when very hot, pour the oil in, wait for 30 sec. and sear all sides of the tenderloin until nicely browned. Transfer to a baking sheet and roast in the oven for about 20 min. Check the internal temp at the thickest part and pull it out when the temperature reads 155°F.
Cover with foil and let rest for 10-15 min. to finish cooking, then slice.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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