Thursday, December 9, 2010

Another Holiday Recipe

I can't help myself... tonight's dinner was just too goo to not share. And super easy
even for a weeknight. It's a Christmas-y taste and I loved using whole spices!
You will need some method of grinding for that. Enjoy!

Spiced Pork Tenderloin:

1 t. whole cloves
3 dried bay leaves
1/2 t. whole black peppercorns
1 t. crumbled dried sage
2 t. sugar
1/4 t. salt
1 pork tenderloin (about 1 pound)
1 T. olive oil

1) Heat oven to 400. Finely grind the cloves, bay leaves, and whole peppercorns using a spice grinder or mortar and pestle (I used our coffee grinder and it worked just fine) and toss with sage, sugar and salt. Pat the spice mix evenly onto all sides of the tenderloin.

2) Heat the olive oil in a large skillet over medium-high heat. Add the tenderloin and sear on all sides - about 5 minutes.

3) Transfer to the oven, and roast until the tenderloins internal temp reads 140 -about 20 minutes. Transfer meat to a clean cutting board adn let rest for 10 minutes before slicing. Serve hot, at room temp or cold. I served it with some vermicelli on the side!
*Note - it took WAAAAY longer then 20 minutes - because I don't have a meat thermometer and I have a husband who despises undercooked-in-the-very-least meat. So it may have been closer to 40 mins roasting time. Just eye it!
And, if you like recipes like this - you MUST check out
Country Living's website here.

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