Sugar 'n' Spice Pork Tenderloin from the James Beard House

READY IN: 12hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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