Print This Recipe Written by Chacha on Jun 12th, 2012 in Meats, Pork, Pork Tenderloin, Recipe, Roasts | No Comments

Recipe courtesy Anne Burrell

Servings: 4


  • 2 tablespoons cumin seeds
  • 1/2 teaspoon crushed red pepper
  • 1 clove garlic, smashed and finely chopped
  • 1-inch piece ginger, peeled and grated on a zester
  • Kosher salt
  • 2 pork tenderloins
  • Extra-virgin olive oil


Put the cumin seeds in a small sauté pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the 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 sauté pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the sauté 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, covered, before carving. Slice the pork into 1/2-inch thick slices on the bias

Note: You can used a 2 1/2 lb. boneless pork loin instead of the 2 tenderloins. Start out with oven at 400 degrees F. Place roast in the oven, then reduced temperature to 325 degrees F. Roast pork for  about 1 hour.

Leave a Reply