Spice-rubbed pork tenderloins - Emily Skye

Spice-rubbed pork tenderloins

Spice-rubbed pork tenderloins

Pork is packed full of iron and other nutrients, like other red meats, yet it is surprisingly about as lean as chicken (assuming you are eating a lean cut). This makes pork an excellent meal choice, and this delicious spice-rubbed pork tenderloins recipe will make your taste buds sing!


  • 1-3 pork tenderloins (about 450 gm each, depending on how many you are cooking for)
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Star anise
  • 2 Tbsp. Coriander seeds
  • 2 Tbsp. Fennel seeds
  • 2 tsp. Five spice powder
  • 1 tsp. Ground ginger
  • 1 tsp. Cinnamon
  • 1 tsp. Chili flakes
  • 1 tsp. Coarse salt (plus more for the tenderloins)
  • ½ tsp. Ground black pepper
  • Balsamic vinegar for drizzling


  1. Firstly prepare the tenderloins by sprinkling with salt.
  2. Combine the star anise, fennel seeds, and coriander seeds in a mortar and pestle, or in a food processor, then add the cinnamon, ginger, chili flakes, five spice, and salt and pound or pulse to combine.
  3. Rub the mixture over the port until it has a thick and even coating.
  4. Allow the pork to sit for at least an hour. If using within a couple of hours, allow to sit at room temperature, otherwise, cover and place in the fridge for up to 1 day.
  5. Heat half of the olive oil in a large skillet, over a medium heat.
  6. Add the tenderloins and brown well on all four sides, which will take about 10-15 minutes. Use additional oil if needed.
  7. Meat is cooked when it is cooked through, yet still rosy coloured in the center.
  8. When cooked, remove from the heat and cover the pan with aluminium foil and let sit for a further 10 minutes.
  9. Then slice the meat into bite-sized portions, drizzle with balsamic vinegar and serve with a salad of your choice.
  10. Enjoy!

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