Spice Rubbed Pork Tenderloin
Ingredients
- Pork tenderloin, 2-3 lbs
- 1 large onion, sliced
- 4 ounces shitake mushrooms, thinly sliced, stems reserved
- 1/2 tablespoons sliced fresh sage leaves
- 4 hot cherry peppers, sliced
- 1 tablespoon flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 teaspoon paprika
- 1/2 teaspoon black cumin seeds, finely ground
- 1/2 teaspoon dried pomegranate seeds, finely ground
- 1/2 teaspoon black peppercorns, finely ground
- 1 1/2 teaspoons coriander seeds, finely ground
- 2 teaspoons star anise
- 1 teaspoon clove
- 1 teaspoon cinnamon
- 1/2 inch minced ginger root
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
For the rub, mix together the coriander seeds, cumin seeds, dried pomegranate seeds, black peppercorns, star anise, cloves, and cinnamon. Using 2/3 of rub mix, rub meat and set at room temperature for one hour. In a pan on medium to high heat, add 2 tablespoons olive oil and 2 tablespoons butter; then add the sliced onion and cook until softened (3-5 minutes). Next add mushrooms, hot cherry peppers, sliced fresh sage leaves, ginger, remaining spice mix, and paprika. Cook an additional 3 minutes, and then add flour. Deglaze pan with white wine. Cook until wine is reduced, then add the chicken stock. Reduce until thickened, about 15 minutes to make 1 cup of sauce. Pour sauce into bowl. Pre-heat oven to 400 degrees. Using the same pan at high heat, add remaining oil and brown tenderloin on all sides (2-3 minutes per side). Place roast in a narrow baking pan and pour sauce over the top. Roast for 30 minutes.
