Wow! This really turned out yummy! I bought a pork tenderloin on sale yesterday, but since it’s just two of us, I cut it into thirds, and frozen 2/3 of the loin. With the other third, I tried to do something a little different and (hopefully) tasty. (FYI- it worked!) I don’t have exact measurements, so it will depend on how much meat you want to cook.
I used approximately:
- 1 Tablespoon coriander seed
- 1 Tablespoon celery seed
- 1 Tablespoon cumin seed.
Toast these spices on the stove top a minute or two until fragrant. Grind fine; add 1/2 teaspoon ground ginger, 1 teaspoon coarse salt, fresh ground pepper, and about a teaspoon of dried oregano.
Dry the pork with paper towels, rub the spices all over. Cover and refrigerate all day.
Sear the meat in about 2 teaspoons of oil in a hot pan, browning all sides – about 5 minutes total. To bake it, I used the Round Covered Baker by Pampered Chef. Cut one small onion in quarters, a large celery stalk and a large carrot into large pieces; place all on the bottom of the baker. Place the seared pork on top of the vegetables, and add 1/2 to 1 cup of either apple juice or cider on the bottom (don’t pour over the pork.) Cover and bake at 350 degrees Fahrenheit for about 1 hour, or until well done. Remove from oven, let sit 10-15 minutes covered, slice and serve.