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10.11.16

PCOS Friendly Cumin Crusted Pork Terderloin


It's gettin' spicy in here, but not the hot kind.

Hi Loves!

So today for dinner I made some Cumin-crusted Pork Tenderloin and may I say it was delicious! We never really ate much pork in our house growing up but my husband, being born and raised in the Midwest, loves a good pork dish. His favorite is somewhere between pork chops and pork ribs but that was before I had him try this wonderfully earthy recipe. He says that, before tonight, he had never had a more moist and flavorful tenderloin. So, I would like to share the goodness with you before he eats it all and I don't get any good photos. Let's get started:

Ingredients:

Pork Tenderloin - 2 lbs., Cut in half to fit the pan.
Cumin Seeds - 1/3 Cup, Toasted and ground up (And I love the flavor of the cumin so there's alot)
Garlic - 4 cloves, minced
Serrano Pepper - 1/2 pepper
Fresh Ginger - 1 Tablespoon, minced
Fresh Cracked Black Pepper - 1/3 Teaspoon
Salt to taste

Before I did anything else, I took the cumin seeds, set my stove to medium-low and toasted them until they started to release their oils which smell delightful. They also turn golden brown in color. You could always get ground cumin and just throw it in but I like the flavors that are developed when you toast the seeds and then grind them in a mortar. It shouldn't take more than 60-90 seconds to get the cumin toasted perfectly, any longer and they start burning and getting a bitter flavor.





I love this thing!



Once the cumin is toasted and ground, set it aside. You will want to finely chop the garlic, ginger and serrano pepper, set it all aside. When you get the chance, set your oven to 350 while you finish getting everything ready.


Now, to get the pork ready. We got a 2 pound tenderloin for this recipe. If you have more or less meat then you will need to adjust your cooking time accordingly. I also cut the tenderloin in half to make it fit easily into the pan. At this point, you're going to rub the tenderloin down with all of the flavorings that you've prepared. Get the meat evenly coated, remember, this is supposed to be a crust by the time we're done.

It's ready to cook.

By now, the oven should be good and toasty. Before you put the tenderloin in to cook, make sure you cover the pan tightly with aluminum foil to keep the moisture in. This will keep the meat good and juicy. You don't want a dry tenderloin, nothing is quite as unappealing when overcooked with the possible exception of chicken breast. Anyhow, go ahead and slide your sealed tenderloin into the oven on the middle rack. From here it gets pretty easy, set the timer to the 90 minute mark and wait.

While you're waiting, go ahead and work on whatever side dishes you want. Those Brussels Sprouts from the post the other day would be wonderful! I just went ahead and did some basmati rice and drizzled the juices from the meat over it before we ate.

At the end of the 90 minutes, pull out the tenderloin and uncover it. It should be done but just to be sure go ahead and stick a meat thermometer in that bad boy real quick. The goal is to get the internal temperature to between 145-160 degrees which will give you a good medium cooked tenderloin and, most importantly, very juicy. Also important, let the meat rest for around 10 minutes. This will let the moisture in the meat redistribute and keep everything good and juicy. If you cut the meat directly out of the oven it lets the water pool out and leaves that delicious tenderloin unpleasantly dry.

During this resting period, I went ahead and rough chopped some cilantro because I wanted a little extra freshness in the dish. This is completely optional. Just something I did on the fly.

Done, done DONE!

Well, that's it, once the rest period is over, go ahead and start cutting. My husband had two-thirds of one of pieces of tenderloin so you know it's good. That Italian man appetite got the best of him. I hope you all enjoy it just as much as we did. Please comment and share with your friends and don't forget to share pictures of your wonderful pork tenderloins. Thank you!


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