DC Barbeque Battle Spiced Pork Tenderloin Recipe | Yummly
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DC Barbeque Battle Spiced Pork Tenderloin

PORK
35Ingredients
45Minutes
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DC Barbeque Battle Spiced Pork Tenderloin
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Description

As seen demostrated at the 2008 DC Barbeque Battle, Celebrated Chef Mark Salter's Spiced Pork Tenderloin with Moroccan Cous Cous Salad and Pea Shoot Vinaigrette…

Couscous or pearl pasta can be found in the pasta and rice aisle in most markets.

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Ingredients

US|METRIC
6 SERVINGS
  • 1 Tbsp. black pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. ground cumin
  • 1/2 Tbsp. ground coriander
  • 1 tsp. ground cloves
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground cardamom
  • 3 pork tenderloin (12-14 ounces each)
  • 1 medium potato (cut into 1/2-inch slices)
  • 4 Tbsp. olive oil
  • 5 shallots (peeled and diced)
  • 2 cloves garlic (chopped)
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. turmeric
  • 1 cup couscous (OR pearl pasta)
  • 1 1/2 cups chicken broth (OR vegetable broth)
  • 1/4 cup pine nuts (toasted, about 2 oz)
  • 1 1/2 Tbsp. fresh mint (chopped)
  • 1 1/2 Tbsp. cilantro (chopped)
  • 3/4 cup pineapple (diced, about 6 oz)
  • 1 lemon (zested and juiced)
  • 1 lime (zested and juiced)
  • 1 cup olive oil
  • 2 cups pea shoots (or tendrils, about 2 oz, or arugula)
  • 4 cloves garlic (chopped)
  • 3 Tbsp. peas
  • 2 Tbsp. Dijon mustard
  • 1 lime (juiced)
  • 9 cherry tomatoes (halved, 3 per plate)
  • pea shoots
  • 3 Tbsp. olive oil
  • salt (to taste)
  • black pepper (to taste)
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    Directions

    1. Baharat Spice Mix: Mix together 1 Tbs black pepper, 1 Tbs paprika, 1 Tbs cumin, 1/2 Tbs coriander, 1 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/2 tsp cardamom.
    2. Trim the pork tenderloin of any sinew, season with the prepared Baharat Spice Mix and sear in a frying pan on all sides. Place the tenderloin on slices of Idaho potato and roast in a pre-heated oven at 375 degrees for 10-15 minutes until medium rare to medium (145f) Remove from the oven and rest 5 minutes before slicing.
    3. Cook the 5 diced shallots and 2 cloves chopped garlic in 4 Tbs olive oil, then add the ground spices (1 1/2 tsp cumin, 1 1/2 tsp coriander, 1 1/2 tsp turmeric) and continue to cook for two minutes.
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