Saturday, December 4, 2010

Recipe: Black Tea Spiced Pork Tenderloin + Roasted Pears and Carrots

A Gourmet Meal for 4 that's under $20? Yep. Super tasty, too! (if the video is not visible, click here)

Black Tea Spiced Pork Tenderloin
serves 4
2-pound pork tenderloin
5T black tea leaves
1T mild curry powder
2t ground cumin
1/2t ground anise
1t ground cayenne
1T fresh ginger, chopped
-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste
-season pork with salt + pepper
-rub pork with paste on all sides and let rest in refrigerator for 20 minutes
-pre-heat oven to 400˚F
-roast pork until done, about 20-30 minutes
-let rest 10 minutes, then slice and serve over Cumin Rice

Roasted Pears & Carrots 
serves 4
4 carrots, peeled, halved and cut into sticks 
2 pears, halved cored and cut into small wedges 
olive oil 
salt & pepper 
balsamic vinegar

-Pre heat oven to 400F 
-line a baking sheet with aluminum foil 
-place pears & carrots on baking sheet 
-drizzle with olive oil and a splash or two of balsamic vinegar 
-season with salt & pepper -toss to coat thoroughly 
-spread evenly into a single layer on baking sheet 
-roast in oven until carrots are tender and pears are still firm, about 20 minutes, turning once halfway through cooking 
-serve warm or room temp

Note: this dish is easy to make into a more grown-up side or salad for entertaining by adding some crumbled bleu cheese and/or toasted walnuts!

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