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Caraway-Dill Pan-Roasted Pork Tenderloins

6 Servings

50 minutes

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For these pork tenderloins, we looked to the flavors of Eastern Europe. Crushing the caraway seeds releases their essential oils for bigger, bolder flavor. Use a mortar and pestle or the back of a heavy pan to break them up, or pulse them a few times in a spice grinder. Serve the tenderloins with roasted potatoes, mixed root vegetables or winter squash.

6

Servings

Tip

Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

50 minutes

Ingredients

  • 1

    tablespoon caraway seeds, crushed

  • teaspoons ground coriander

Directions

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