DC Barbeque Battle Spiced Pork TenderloinPORK
DC Barbeque Battle Spiced Pork Tenderloin
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.
- 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.
- 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.
- 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.