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Recipe Detail Page
Indian Spice-Rubbed Pork Tenderloin with Roasted Applesauce
Spring 2007
Using Indian spicing in a subtle manner enhances the flavour of the pork. Serve with curried lentils. If you do not have a spice grinder you can start with already ground spices although they do not have the same depth of flavour. A Spy or a Granny Smith is the best apple to use.
Serves 4
Spice Mixture
2 tsp (10 mL) cumin seeds
1 tbsp (15 mL) fennel seeds
2 tsp (10 mL) coriander seeds
1 tsp (5 mL) ground cinnamon
Two 1 lb (500 g) pieces pork tenderloin
Salt to taste
2 tbsp (25 mL) vegetable oil
Roasted Applesauce
4 tart apples, peeled and chopped into 1-inch (2.5-cm) pieces
1 cup (250 mL) chopped onions
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) maple syrup
½ cup (125 mL) apple cider
1 tbsp (15 mL) 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 minutes. Remove from heat. Grind spices in a spice grinder then combine with cinnamon. Sprinkle pork tenderloins with 2 tbsp (25 mL) spice mixture, reserving 1 tbsp (15 mL) for sauce. Season with salt.
2. Heat vegetable oil in a sauté pan or large skillet. Add tenderloins and brown on all sides, about 6 minutes in total.
3. Remove tenderloins from skillet and add apples, onions and ginger. Sauté until softened, about 3 minutes. Stir in remaining spice mixture and sauté 1 minute longer. Add maple syrup, apple cider and orange rind and bring to boil. Return tenderloins, cover skillet and cook for 12 to 15 minutes 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
