Juniper & Caraway Crusted Pork Tenderloin Recipe
Make Juniper & Caraway Crusted Pork Tenderloin Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Tenderloin
Crust Mixture
Optional Glaze
Method
Preparing the Pork
- 1
Season the Pork Tenderloin
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Season it generously with salt and black pepper all over.
- 2
Prepare the Crust
In a spice grinder or mortar and pestle, combine the juniper berries and caraway seeds. Grind them into a coarse powder. In a small bowl, mix the ground spices with garlic powder and olive oil to create a paste.
- 3
Crust the Pork
Rub the spice paste all over the seasoned pork tenderloin, ensuring it’s evenly coated.
Cooking the Pork
- 4
Sear the Pork
In an oven-safe skillet, heat a little olive oil over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until browned, about 3-4 minutes per side.
- 5
Roast the Pork
Transfer the skillet to the preheated oven and roast the pork tenderloin for 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
Optional Glaze
- 6
Prepare the Glaze
While the pork is roasting, mix honey and Dijon mustard in a small bowl. Brush the glaze over the pork during the last 5 minutes of roasting for added flavor.
Finishing Touches
- 7
Rest and Serve
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes before slicing. Serve it warm with your choice of sides.