Cumin-Crusted Pork Tenderloin

Ease of Preparation: Easy

Yield: Serves 6

Never again will you hear complaints about dry, boring pork tenderloin! This lean and economical cut of meat shines in this recipe, rubbed down with aromatic cumin, seared and roasted to juicy perfection and served alongside a sweet-tart sauce of summer market berries!

Ingredients:

Mixed Berry Sauce:

• 2 cups (470 ml) ruby port
• 2 sprigs tarragon, stems only (reserve leaves for rub and garnish)
• 1 shallot, thinly sliced
• 2 teaspoons (10 ml) fresh ginger, minced
• 1 orange, zest
• 2 cups (470 ml) total of mixed berries: strawberries (hulled), raspberries, blueberries, blackberries
• Salt and pepper
• ½ lemon, juice

Cumin-Rubbed Pork Tenderloin:

• 2 whole pork tenderloins, trimmed
• 3 tablespoons (45 ml) ground cumin
• 2 tablespoons (30 ml) fresh tarragon leaves, chopped
• Salt and pepper
• Vegetable oil, for searing

Method:

For the Mixed Berry Sauce:

In a medium saucepan, combine the port, tarragon stems, shallot, ginger, and orange zest.

Bring to a boil, then reduce heat and simmer until reduced by half, roughly 8-10 minutes.

Strain the sauce into a jug or bowl, discarding the solids, then return the strained sauce to the saucepan.

Add the mixed berries to the hot liquid, lightly crushing them with a fork to release their juices.

Bring the sauce back to a simmer for 10-15 minutes.

Season with salt and pepper, squeeze in lemon juice, and set aside, keeping warm until needed.

For the Cumin-Rubbed Pork Tenderloin:

Preheat the oven to 350 F (175 C). Allow the tenderloins to come to room temperature.

Mix the cumin, tarragon, salt, and pepper and rub the mixture all over the tenderloins. Make sure to really work it in.

In a large skillet, heat a drizzle of oil over medium-high heat.

Sear the tenderloins until golden brown on all sides, roughly 5-6 minutes.

Remove pork from pan and place on a small baking sheet.

Transfer the pork to the oven and roast for 12-15 minutes, flipping the tenderloins halfway through cooking.

Allow the tenderloins to rest for 10 minutes before slicing.

To Serve:

Slice and serve the tenderloin drizzled with the warm Mixed Berry Sauce.

Garnish with tarragon leaves.