Adapted after Anne Burrell’s recipe on www.foodnetwork.com
I made a slight improvement on Anne Burrell’s original recipe (or I’d like to think so :-)) by brining my pork tenderloin for an hour and a half before I rubbed it with the spice mix and refrigerated for over 3 hours. I served the pork with boiled Dutch potatoes and cucumber and tomato raita, which cooled the heat from the spices and added a fresh cilantro flavor to the meal.
- 1/3 cup kosher salt
- 1/4 cup sugar
- 8 cups water
- 2 pork tenderloins (about 2 lbs)
- 1 tablespoons ground cumin
- 1/2 teaspoon crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1-inch piece ginger, peeled and grated
- kosher salt
- extra-virgin olive oil
At least 2 and up to 4 hours in advance, brine the pork: in a bowl large enough to hold the pork and the brine, combine the 1/3 cup salt, the sugar, and 8 cups of water. Stir to dissolve the salt and sugar, and add the pork. If the pork isn’t covered, add more water and refrigerate for 2 to 4 hours. Drain and pat dry.
In a small bowl combine cumin, crushed red pepper, garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.