by Gerald Gass with Jacqueline Mallorca
from The Olive Harvest Cookbook
(Chronicle, 2004)
Serves 6 to 8

Pork tenderloin is a versatile cut that is low in fat, easy to cook, and has good texture. It is not, however, the masterful pork cut. Here, a richly spiced crust gives it a flavor boost and adds an aromatic crunchiness that heightens the flavor. My favorite potato for roasting this way is the Rose Finn.

convert Ingredients
2 pork tenderloins, 1 pound each
1 1/2 teaspoons peppercorns
3 tablespoons coriander seeds
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 1/2 pounds new potatoes, unpeeled
2 1/4 teaspoons sea salt or kosher salt
1/2 teaspoon freshly ground pepper

Method
1. Trim any silver skin from the pork tenderloins, as it toughens when cooked. In a small sauté pan, toast the peppercorns and coriander seeds over medium-low heat until fragrant, about 5 minutes. Remove from the heat, let cool, then pour into a mortar. Add the garlic and 1 tablespoon of the olive oil and pound with a pestle to form a coarse, moist paste. Put the pork and spice paste in a zippered heavy-duty plastic bag, expel all the air, and seal shut. Massage the bag to coat the pork evenly with the spice paste. Place in the refrigerator and let marinate, turning occasionally, for 1 to 3 days. Remove from the refrigerator 1 hour before you begin cooking.

2. Preheat the oven to 375°F (190°C). In a bowl, toss together the potatoes, 3/4 teaspoon of the salt, the pepper, and 2 tablespoons of the olive oil until well coated. Pour into a shallow baking pan just large enough to hold the potatoes in a single layer. Place in the oven and roast, stirring occasionally, until tender when pierced with a fork, about 40 minutes.

3. About 20 minutes before the potatoes are ready, preheat a 10-inch cast-iron skillet over high heat. Remove the tenderloins from the bag and sprinkle them with the remaining 1 1/2 teaspoons salt. Add the remaining 1 tablespoon olive oil to the hot pan, reduce the heat to medium, and carefully add the pork. Brown the tenderloins on all sides, being careful not to scorch the crust. Continue to cook, turning often, until an instant-read thermometer inserted into the thickest part of each tenderloin registers 135°F (57°C) (internal temperature will rise a few degrees as the meat rests), about 10 minutes. It should be a little pink inside and still juicy. Remove the tenderloins to a warmed platter, cover loosely with aluminum foil, and let rest for 5 minutes.

4. Cut the tenderloins on the diagonal into slices 1/8 inch thick. Serve with the potatoes.

Recipe © 2004 McEvoy of Marin LLC. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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