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Caraway-Dill Pan-Roasted Pork Tenderloins
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
-
2½
teaspoons ground coriander
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a large bowl combine the caraway, coriander, mustard, 1 teaspoon salt and 2 teaspoons pepper. Add the pork, turn to coat and massage the spices into the meat. Let stand at room temperature for 15 minutes.
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