The Recipes

Herb-crusted Pork Tenderloin

Herb-crusted Pork Tenderloin


- 1 4-in. piece of a pork tenderloin
- 2 T. of coriander seeds
- 2 T. black mustard seeds
- 1 small apple, peeled and diced
- 1 leek, sliced
- splash apple cider vinegar
- 1 c. vegetable or chicken stock, plus extra for the gravy
- 1 T. flour
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Toast the coriander and mustard seeds in a dry sautee pan until fragrant.  Transfer to a coffee or spice grinder.  Transfer the spices to a shallow dish and combine it with salt and pepper.  Roll the tenderloin in the spices.  In the same sautee pan, heat 2 T. of olive oil and sear the tenderloin on all sides to get a good crust, a minute or two per side.

While this is happening, heat another skillet and add 2 T. of olive oil.  Add in the leeks and soften for 2-3 minutes.  Add in the apples and sautee for 3-4 minutes, then add in the cider and stock.  Allow it to cook and the liquid to dissipate while the pork tenderloin cooks.

After you have seared the tenderloin, transfer the sautee pan to the oven and cook for 10-15 minutes, until the thickest part of the tenderloin is 137 degrees.  Remove the pork and let it rest for at least 10 minutes.  Add a little bit of stock to the pan you roasted the pork in and heat it on the stove.  Whisk in a sprinkle of flour to thicken it into a gravy.  Slice the pork.

Plate the apple mixture with the pork on top, then drizzle the gravy around the plate and on top of the pork.