A recipe that celebrates the
flavors of Zinfandel.
Spiced Pork Tenderloin
Serves 8
2 – 2 ½ lbs pork tenderloins (trimmed, silver skin removed)
4 Tbsp AVEDA comforting loose tea or 1 tsp each of star anise, peppermint, fennel seed and basil ¾ tsp black pepper
1 tsp each cinnamon and coarse salt
½ tsp each ground ginger and ancho chili pepper
¼ tsp all-spice
2 tsp five spice powder
2 Tbsp olive oil
¼ cup balsamic vinegar
Mix all the dry spices in a heavy duty ziploc bag. Crush the spices with the bag of a small frying pan or meat tenderizer.
Generously coat the tenderloins, cover and let rest for 60 – 90 minutes.
Heat olive oil in a large skillet over med-high heat. Brown each tenderloin on all sides.
Lower heat to med-low, cover pan and continue to cook tenderloins until temperature reaches 140F, about 8 minutes. Remove from heat and cover with foil and allow meat to rest for 5 minutes before slicing.
In the meantime, deglaze the pan with the balsamic vinegar until it starts to sizzle, about 2 minutes.
Slice meat into ¼ thick slices. Drizzle the meat with balsamic glaze.
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