Spice-Rubbed Pork Tenderloins Recipe

Name: Spice-Rubbed Pork Tenderloins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pork tenderloins (1 lb. each); Coarse salt for sprinkling on tenderloins; 2 tablespoons star anise (about 8 pods crushed with the back of a heavy saucepan); 2 tablespoons coriander seeds; 2 tablespoons fennel seeds; 2 teaspoons five-spice powder; 1/2 teaspoon freshly ground black pepper; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1 teaspoon red pepper flakes; 1 teaspoon coarse salt; About 2 tbsp. olive oil; Good-quality balsamic vinegar for drizzling

Servings: persons

3 pork tenderloins (1 lb. each)
Coarse salt for sprinkling on tenderloins
2 tablespoons star anise (about 8 pods crushed with the back of a heavy saucepan)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 teaspoons five-spice powder
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon red pepper flakes
1 teaspoon coarse salt
About 2 tbsp. olive oil
Good-quality balsamic vinegar for drizzling

1
Liberally season tenderloins with salt. Coarsely grind star anise, coriander, and fennel using a mortar and pestle or a spice grinder. Add five-spice powder, black pepper, ginger, cinnamon, red pepper flakes, and salt; pound or whirl to combine. Rub spice mixture on pork until thickly coated on all sides (save remaining mixture for another use). Let pork sit at least 1 hour (at cool room temperature, covered) or up to 1 day (covered and chilled).
2
Heat 1 tbsp. olive oil in a 10- to 12-in. heavy frying pan over medium-high heat. Add 2 tenderloins and brown well on all sides, 10 to 15 minutes, drizzling in additional olive oil as needed. Meat is done when it registers 140u00b0 on a meat thermometer (cut to test--it should be cooked but still rosy). If meat is not done, cover pan, lower heat to medium, and cook until thermometer registers 140u00b0 (cut to test), up to 10 minutes more.
3
Remove tenderloins from pan, cover with foil, and let rest at least 10 minutes. Cook remaining tenderloin the same way, but brown it over medium heat and check temperature after 10 minutes. Slice meat into 3/4-in. rounds and drizzle with vinegar.
4
Note: Nutritional analysis is per serving.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 pork tenderloins (1 lb. each), Coarse salt for sprinkling on tenderloins, 2 tablespoons star anise (about 8 pods crushed with the back of a heavy saucepan), 2 tablespoons coriander seeds, and more.

Yes, Spice-Rubbed Pork Tenderloins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spice-Rubbed Pork Tenderloins

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