Pepper-Crusted Pork Tenderloin
The best way to know that you have a rockstar recipe on your hands is when hungry kids continue to ask for it. This recipe has proven to be a winner for Anya Firszt’s family and one that she turns to on chilly fall nights to keep everyone warm and well-fed. Having led at Willy Street Co-op since 1996, Firszt intimately understands the importance of high quality ingredients and finding recipes that truly allow those ingredients to shine. This recipe lets local pork shine and pairing it with a side of roasted potatoes or root veggies can’t hurt.
Ingredients
1½–2 pound pork tenderloin
½ tablespoon salt
½ teaspoon sugar
Pinch of baking soda (see note)
6 tablespoons olive oil, divided
¼ cup black peppercorns, coarsely cracked
1 teaspoon orange zest
¼ teaspoon nutmeg
Directions
Adjust an oven rack to the middle position. Preheat the oven to 300 degrees F. Place a wire rack on a rimmed baking sheet and spray with nonstick spray. Set aside.
Combine the salt, sugar and baking soda in a bowl. Set aside.
In a small pan over low heat, heat 4 tablespoons of olive oil with the cracked peppercorns until bubbles appear, about 6–7 minutes. Strain the oil and peppercorns through a fine-mesh strainer. Reserve the peppercorns; discard the oil. Mix the peppercorns with the remaining 2 tablespoons of olive oil, orange zest and nutmeg. Set aside.
Place the tenderloin on a cutting board. Sprinkle the salt, sugar and baking soda mixture evenly over the meat, and rub it in until it feels tacky. Then rub the tenderloin with the peppercorn mixture, creating a pepper crust.
Place the tenderloin on the prepared wire rack. Bake for 30–35 minutes, or until the tenderloin reaches an internal temperature of 145 degrees F.
Remove from the oven and allow to rest for 15 minutes before slicing. Serve hot or cold.
Suggestions
Note: Be light-handed with the baking soda. It encourages browning of the tenderloin, but more than a small pinch will create off flavors.
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