Recipe: South Indian spiced pork tenderloin

South Indian spiced pork tenderloin from Vancouver’s The Dirty Apron
The Dirty Apron's Chef David Robertson shows off his recipe for South Indian spiced pork tenderloin.

Spice Rub

3 Tbsp Fleur De Sel
2 Tbsp Brown Sugar
1 Tbsp Ground Cinnamon
2 Tbsp Cumin Seeds (Whole)
1 Tbsp Coriander Seeds (Whole)
2 tsp Green Cardamom (Whole)
1 Tbsp Ground Turmeric
2 tsp Garam Masala

In a small bowl, combine fleur de sel, brown sugar, and ground cinnamon.
Combine cumin seeds, coriander seeds, and green cardamom into a mortar and pestle, and crush until coarsely ground. Place into a dry frying pan and toast over a medium to high heat. Once toasted and aromatic, turn off the heat and add turmeric and garam masala to the pan and toss lightly. Let all combined ingredients cool in pan.
Once spices have cooled transfer into a bowl with fleur de sel, brown sugar, and ground cinnamon. Toss until well combined and transfer to an airtight container.

Pork Tenderloin
2 pc Pork tenderloin 4 oz each
3 Tbsp South Indian Spiced Rub

Preheat oven to 350 C.
Place a large pan over medium-high heat, and season pan with grapeseed oil until the pan is evenly coated. While heating the pan, dab pork tenderloin with a paper towel and then season with salt & pepper, and rub South Indian Spiced Rub into pork tenderloin. Be generous and ensure the tenderloin is coated evenly.
Carefully place pork tenderloin into pan and sear all sides until it’s caramelized. Place into the oven for approximately 5 minutes before flipping over and continue roasting until the desired doneness is reached. We recommend an internal temperature of 135 F.

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