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
- Firstly prepare the tenderloins by sprinkling with salt.
- 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.
- Rub the mixture over the port until it has a thick and even coating.
- 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.
- Heat half of the olive oil in a large skillet, over a medium heat.
- Add the tenderloins and brown well on all four sides, which will take about 10-15 minutes. Use additional oil if needed.
- Meat is cooked when it is cooked through, yet still rosy coloured in the center.
- When cooked, remove from the heat and cover the pan with aluminium foil and let sit for a further 10 minutes.
- Then slice the meat into bite-sized portions, drizzle with balsamic vinegar and serve with a salad of your choice.