Sugar 'n' Spice Pork Tenderloin from the James Beard House
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.
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READY IN: 12hrs 30mins
SERVES: 4
YIELD: 1 tenderloin
UNITS: US
INGREDIENTS
NutritionFOR THE BRINE
- 1cup water
- 4tablespoons coarse salt
- 2tablespoons granulated sugar
- 2tablespoons cider vinegar
FOR THE TENDERLOIN
- 1 1⁄2lbs pork tenderloin
- 1⁄4cup brown sugar
- 1 1⁄2teaspoons ground cinnamon
- 3whole star anise
- 1tablespoon szechuan peppercorns
- 2teaspoons coarse salt
- 1 1⁄2teaspoons black pepper
- 1tablespoon olive oil
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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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