Cooking Instructions
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Step 1
Bring
Pork Tenderloin (2 lb)
to room temperature. Preheat oven to 430 degrees F (220 degrees C).
Step 2
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)
, and
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.
Step 3
Coat the whole pork in the herb rub on both sides.
Step 4
In a cast iron skillet, heat the
Sunflower Oil (2 Tbsp)
. Once hot, add the herb-crusted tenderloin to sear.
Step 5
Once it forms a nice brown crust, flip the pork over and finish searing all sides.
Step 6
Roast the pork in the oven for 5 to 7 minutes depending on your preferred doneness.
Step 7
Let the pork rest for 5 minutes.
Step 8
Slice the pork into 1/2 inch slices.
Step 9
Serve with some cranberry mostarda on top and enjoy!
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