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Pork Tenderloin (2 lb)
to room temperature. Preheat oven to 430 degrees F (220 degrees C).
In a mortar and pestle, crush the
Black Peppercorns (1/2 Tbsp)
Dried Rosemary (1 tsp)
Fennel Seeds (1/2 tsp)
Celery Seeds (1/2 tsp)
Kosher Salt (1/2 tsp)
. If a mortar and pestle is not available, use a spice grinder and mix in a bowl after each ingredient is ground and measured.
Coat the whole pork in the herb rub on both sides.
In a cast iron skillet, heat the
Sunflower Oil (2 Tbsp)
. Once hot, add the herb-crusted tenderloin to sear.
Once it forms a nice brown crust, flip the pork over and finish searing all sides.
Roast the pork in the oven for 5 to 7 minutes depending on your preferred doneness.
Let the pork rest for 5 minutes.
Slice the pork into 1/2 inch slices.
Serve with some cranberry mostarda on top and enjoy!
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