Roasted Pork Tenderloin with Peppercorn Crust

A great recipe for pepper lovers. Easy and fast, but remember not to overcook the pork tenderloin when roasting... Serve this recipe with a creamy mustard sauce, unpeeled mini potatoes and green beans or green asparagus. 

 

 

Ingredients

Serves 2 - 3  

black peppercorns (1 tbsp +) 

cumin seeds (1 tbsp) 

olive oil (1 tbsp) 

brown sugar (1 -2 tsp) 

salt 

pork tenderloin (about 1 kg for 2 -3 people) 

 

Preparation

• In small pan or skillet toast pepper corns and cumin for about 5 min - medium heat  
• When cooled off, finely grind cumin and peppercorns (if you don't have a spice grinder find something else: e.g.  a coffee mug and a Pitu wooden pestle) 
• Add sugar and salt, mix and rub over pork, pressing.  
• Sear pork in olive oil (use large skillet) on all sides until browned (approximately 5 to 7 minutes in total)  
• Roast in preheated oven (~ 400°F)  about 25 minutes until juices run out when you pierce the pork (it's best when a bit of pink inside)  
• Transfer pork form the oven on plate, cover or wrap with foil and let stand for 5 minutes to accumulate juices   
• Cut pork tenderloin into 4 cm thick slices and serve