Sugar 'N' Spice Pork Tenderloin From The James Bear

Name: Sugar 'N' Spice Pork Tenderloin From The James Beard House
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BRINE; 1 cup water; 4 tablespoons coarse salt; 2 tablespoons granulated sugar; 2 tablespoons cider vinegar; FOR THE TENDERLOIN; 1 1/2 lbs pork tenderloin; 1/4 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 3 whole star anise; 1 tablespoon szechuan peppercorns; 2 teaspoons coarse salt; 1 1/2 teaspoons black pepper; 1 tablespoon olive oil

Servings: persons

FOR THE BRINE
1 cup water
4 tablespoons coarse salt
2 tablespoons granulated sugar
2 tablespoons cider vinegar
FOR THE TENDERLOIN
1 1/2 lbs pork tenderloin
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
3 whole star anise
1 tablespoon szechuan peppercorns
2 teaspoons coarse salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil

1
To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
2
To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
3
Preheat the own to 350u00b0F (175u00b0C).
4
Remove the pork from the brine and pat dry.
5
Coat the pork with the spice mixture, pressing it on to form an even crust.
6
Heat the olive oil in an ovenproof pan and sear the pork on all sides. Place the pan in the oven and roast pork for about 20 minutes, or until the pork has reached the desired doneness.
7
To serve, carve the pork into 1/2-inch-thick slices.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: FOR THE BRINE, 1 cup water, 4 tablespoons coarse salt, 2 tablespoons granulated sugar, and more.

Yes, Sugar 'N' Spice Pork Tenderloin From The James Beard House 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.

That's it — enjoy your meal!

Sugar 'N' Spice Pork Tenderloin From The James Beard House

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions