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Ingredients
- Marinade/Crust:
- 1/2 cup olive oil
- 2 large shallots
- 4 glarlic cloves
- 2 tablespoons dijon-style mustard
- 4 rosemary sprigs (leaves chopped)
- 4 thyme sprigs (leaves chopped)
- 5 table spoons toasted fennel seeds (toss in a hot pan for 3-4 min til toasted)
- salt & freshly ground black pepper to taste
- Apple-spice glaze (best made the night before):
- 1/2 quart apple cider (apple juice will work, but cider gets thicker and has better flavor)
- 3/4 cup apple cider vinegar
- 3/4 cup packed brown sugar
- 4 shallots, large chop
- 5 garlic cloves, large chop
- 2-inch piece of ginger, sliced
- 1 small bunch of fresh thyme
- 2 star anise
- 2 cinnamon sticks
- 1 bay leaf
Preparation
Step 1
Marinade & Pork:
put all ingredients in blender/food processor and chop into a paste
spread on pork tenderloin and marinate in fridge overnight
scrape most of marinade off, but leave coating to sear
heat 1 part olive oil, 1 part butter in pan (enough to coat bottom completely) over medium heat
when oil is hot, pan-roast pork loin turning every 5-7 minutes for 20 - 30 minutes until cooked to desired doneness
Glaze:
chop all ingredients large enough to be caught in a sieve
simmer for 40-60 minutes until syrupy (coats back of a spoon)
take off heat and strain all solids off
store and reheat to serve
slice tenderloin and cover with heated glaze