Pork Tenderloin

Adapted with permission from Bill Arp’s recipe which originated from his first wife and chef, Leslie Revsin 

Ingredients:

1 pork tenderloin

1 Tablespoon ground Coriander

1 Tablespoon ground Cumin

1 teaspoon Cayenne Pepper

¼ cup Dijon mustard

½ cup breadcrumbs

2 Tablespoons olive oil 

Cooking directions: 

Pre-heat oven to 350⁰ F

1.       Clean the exterior of the pork tenderloin with a little water, then pat dry.

2.       Put Coriander, Cumin and Cayenne Pepper in a small bowl and mix thoroughly.

3.       Rub mixture evenly on the outside of the pork.

4.       Put in the refrigerator, unwrapped, for two hours.

5.       Remove from refrigerator and paint with mustard using a pastry brush.

6.       Roll tenderloin in breadcrumbs.

7.       Heat olive oil in a large skillet over medium heat.

8.       Brown tenderloin evenly, two to three minutes per side.

9.       Place tenderloin in a baking dish and put in the oven and bake for 20 minutes or until interior temperature is 150⁰ F.

10.   Remove from the oven and allow to rest for five to seven minutes before slicing.

Serves:  4

Wine recommendation:  Merlot, Cabernet Franc, Dolcetto or Gamay-based wine such as Beaujolais