Recipe by Chef Gruyère
I took this from Leite's Culinaria http://www.leitesculinaria.com/recipes/jbh/sugar_pork.html (It is a part of a recipe by Neal Langermann of Georgia Brown Washington, DC.) He also includes a gravy and a succotash with the tenderloin and you can find those with the link above. Cooking time here includes brining time.
Top Review by rosslare
Totally awesome, tender and flavorsome pork! The sugar spice crust is flavored with star anise, sezchuan pepper etc. I only used 1 tbs brown sugar, that was perfect, mildly sweet, for us. I always reduce sugar radically from meat recipes, we prefer them only slightly sweet.
FOR THE BRINE
- 236.59 ml water
- 59.16 ml coarse salt
- 29.58 ml granulated sugar
- 29.58 ml cider vinegar
FOR THE TENDERLOIN
- 680.38 g pork tenderloin
- 59.14 ml brown sugar
- 7.39 ml ground cinnamon
- 3 whole star anise
- 14.79 ml szechuan peppercorns
- 9.85 ml coarse salt
- 7.39 ml black pepper
- 14.79 ml olive oil
Directions See How It's Made
- To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
- To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
- Preheat the own to 350°F (175°C).
- Remove the pork from the brine and pat dry.
- Coat the pork with the spice mixture, pressing it on to form an even crust.
- Heat the olive oil in an ovenproof pan and sear the pork on all sides. Place the pan in the oven and roast pork for about 20 minutes, or until the pork has reached the desired doneness.
- To serve, carve the pork into 1/2-inch-thick slices.