Whole Roasted Tenderloin - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

8.29.03

Whole Roasted Tenderloin

Whole Roasted Tenderloin

Recipe by:

Chef Skip Laskody with Harris Teeter

Ingredients

1 1/2 lbs. pork tenderloin

1 tbl. spice blend #1

2 strips bacon

Spice #1

1 cup fennel seeds

3 tbl. coriander seeds

2 tbl. mixed peppercorns

3 tbl. kosher salt

For the tenderloin; Cut several tiny slices in the pork, then grind the spice blend liberally over the pork. Lay the bacon over the seasoned pork.

Place the pork on a shallow roasting pan. Roast uncovered at 325 degrees till the internal temperature reaches 170 degrees (aprox. 25-30 min), to remove the bacon and brown another five minutes in the oven.

How to toast the spice blend #1: Place the seed in a heavy bottom saucepan. Over medium heat tossing frequently toast the seeds until you begin to smell the combination. Transfer to a chilled plate to cool. Place blender to grind. You can also use the blend in a pepper mill.

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