Tuesday, 23 April 2013

Indian Spice-rubbed Pork Tenderloin with Roasted Applesauce

Using Indian Spicing in a subtle manner enhances the flavour of the pork. Serve with curried lentils. If you don't have a spice grinder, you can start with already ground spices although they do not have the same depth of flavour. A Spy or Granny Smith is the best apple to use with this recipe.

Two 1 lb ~ pieces of pork tenderloin

Salt to taste

2 tbsp ~ vegetable oil


2 tsp ~ Cumin Seeds

1 tbsp ~ Fennel Seeds

2 tsp ~ Coriander Seeds

1 tsp ~ Ground Cinnamon


4 ~ tart apples, peeled and chopped into 1 inch pieces

1 cup ~ choped onions

1 tbsp ~ chopped ginger

1 tbsp ~ maple syrup

1/2 cup ~ apple cider

1 tbsp ~ grated orange rind

1.  Heat a skillet over medium heat until hot. Add cumin, fennel and coriander seeds and toast until you can smell the spice (about 2 to 3 mins). Remove from heat. Grind spices in a spice grinder then combine with cinnamon. Sprinkle pork tenderloins with 2 tbsp spice mixture reserving 1 tbsp for applesauce. Season with salt.

2.  Heat vegetable oil in a large skillet. Add tenderloins and brown on all sides, about 6 mins in total

3.  Remove tenderloins from skillet then add apples, onions, and ginger. Saute until softened, about 3 mins. Stir in remaining spice mixture and saute 1 min longer. Add maple syrup, apple cider and orange rind and bring to boil. Return tenderloins, cover skillet and cook for 12 to 15 mins or until tenderloins are just pink inside and apples are tender.

4.  Slice tenderloin and serve with apple and onion mixture on the side as well as some lentils.

Serves 4. 

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