"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spice Rubbed Pork Tenderloin Recipe

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This recipe for Spice Rubbed Pork Tenderloin, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Natalie Parisi


3 pork tenderloins (1 lb. each)
Coarse salt for sprinkling on tenderloins
2 Tbsp. star anise (about 8 pods crushed with the back of a heavy saucepan) {Can be hard to find}
2 Tbsp. coriander seeds
2 Tbsp. fennel seeds
2 tsp. five-spice powder
1/2 tsp. freshly ground black pepper
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. red pepper flakes
1 tsp. 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 140 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 140 (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.




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