Toasted Caraway Pork Tenderloin

The cider vinegar used in this marinade brings a bright sour flavor to the pork even as it tenderizes this great source of lean protein. Caraway is known for aiding digestion, detoxification, and nourishing the respiratory system. Both vinegar and caraway help stimulate release of what winter has left behind.

Toasted Caraway Pork Tenderloin (Dairy-Free, Gluten-Free) Recipe

Serves 6-8


3 tbsp caraway seeds, toasted in an iron skillet until fragrant
1 tsp peppercorns
1/2 cup cider vinegar
1/2 cup olive oil
3 tbsp brown sugar
1/2 tsp Dijon mustard
2 lb pork tenderloin
1 tbsp kosher salt


  1. Preheat oven to 375 degrees.
  2. Combine toasted caraway seeds and peppercorns in a coffee or spice grinder and pulse to grind. Whisk or blend to combine cider vinegar, ground caraway, peppercorns, olive oil, Dijon mustard, and brown sugar. Place pork in marinade, cover, and marinate overnight.
  3. Place marinated pork on a baking sheet or in a shallow pan and sprinkle with additional kosher salt. Roast pork in the center of the oven for 20 minutes or internal temperature reaches 140 degrees. Remove pork from oven.
  4. Turn on oven broiler. Place pork on the top shelf of oven, under the broiler. Broil until browned and internal temperature has reached 145 degrees. Allow pork to rest a few minutes before slicing and serving hot.

Story and recipe by Kristen Palmer / Styling by Anna Franklin / Photography by Dave BryceA footer photo with a white background, one TABLE Magazine and subscribe info and button

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