| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 4g | 10g |
| sugars | fibre | protein | salt |
| 8g | 1g | 28g | 1g |
The moment I took a bite of the Tasmanian Pepper Crusted Pork Tenderloin, I was instantly transported back to family gatherings in Atlanta, where the air is rich with the scent of spices and slow-cooked goodness. This recipe, Tasmanian Pepper Crusted Pork Tenderloin, marries the vibrant flavors of West African cuisine with the comforting familiarity of Southern dishes, creating an unforgettable and well-balanced experience.
The Fusion of Cultures
What makes this recipe truly remarkable is its fusion of distinct culinary influences. The Tasmanian pepper berries introduce a unique spiciness reminiscent of traditional Nigerian pepper soups, while the Dijon mustard and olive oil base add a Southern touch that feels like home. The complexity of flavors encapsulates my heritage and my Southern lifestyle, giving each bite a story of its own.
Health Benefits
Beyond its delightful taste, this pork tenderloin dish boasts several health benefits. Pork tenderloin is a lean cut of meat, and when paired with heart-healthy olive oil and nutrient-rich ingredients like garlic and rosemary, this dish becomes a wholesome meal without compromising on flavor. The apple cider vinegar and honey not only add a sweet acidity but also contribute positively to digestion and wellness. If you’re intrigued by the idea of using Tasmanian pepper berries in other dishes, you might find this Healthline article on the benefits of pepper insightful.
Perfect Pairings
This dish pairs wonderfully with roasted root vegetables or collard greens, giving you a balanced meal that’s both hearty and nourishing. For a special occasion, serve it alongside a creamy polenta or a herbed quinoa salad to elevate the dining experience. You may also find it complements other Afro-Southern fusion dishes like Piri-Piri Chicken or Southern-style shrimp and grits.
In essence, this recipe doesn’t just satisfy your taste buds; it offers a culinary journey that blends the best of two worlds. It’s a testament to how food can be a celebration of our roots and our present, seamlessly bridging diverse flavors into a harmonious dish.
What You’ll Need
- 2 lbs pork tenderloin
- 2 tbsp Tasmanian pepper berries, crushed
- 1 tsp black pepper, freshly ground
- 1 tsp sea salt
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1/4 cup apple cider vinegar
- 1/2 cup chicken broth
- 2 tbsp honey
Method
Step One
Pat the pork tenderloin dry with paper towels. In a small bowl, combine Tasmanian pepper berries, freshly ground black pepper, and sea salt. Rub the spice mixture thoroughly over the pork tenderloin, ensuring all sides are well coated.
Step Two
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork tenderloin to the skillet. Sear the pork on all sides until it is browned, about 2 minutes per side. Remove the pork from the skillet and set it aside.
Step Three
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped rosemary, sautéing for 1-2 minutes until fragrant. Stir in the Dijon mustard, apple cider vinegar, chicken broth, and honey, scraping up any browned bits from the bottom of the skillet.
Step Four
Return the pork tenderloin to the skillet, turning it to coat in the sauce. Reduce heat to medium-low, cover, and let the pork cook for an additional 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Step Five
Once cooked, remove the pork tenderloin from the skillet and let it rest for 5-10 minutes before slicing. Serve with the sauce drizzled over the top. Enjoy your Tasmanian Pepper Crusted Pork Tenderloin!
