"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spiced Pork Tenderloin, by , is from Executive Mom's Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. olive oil 3 T. minced garlic or garlic paste 4 1/2 t. ground cumin 1 1/2 t. cayenne pepper 1 1/2 t ground cinnamon 3 lbs pork tenderloins
1. Combine all ingredients except pork to make a rub. Rub the mixture over the pork. Wrap pork in plastic wrap and refrigerate at least 4 hours or overnight. 2. Preheat oven to 400 degrees. Heat large nonstick skillet over high heat. Season pork with salt and pepper. Add pork to skillet in batches and brown on all sides, about 5 minutes per batch. 3. Transfer pork to large baking pan and roast about 15 minutes. Transfer pork to platter, let rest 5 minutes before slicing. Serves 6 to 8.
Serve with Apple Chutney. I also serve this with Roasted Red Potatoes with Horseradish and Mustard. A great Sunday dinner. Fantastic!!!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.