Toasted Caraway Pork Tenderloin

We use cider vinegar in the marinade for our Toasted Caraway Pork Tenderloin. It brings a bright sour flavor to the pork even as it tenderizes this great source of lean protein. Caraway aids with your digestion, detoxification, and even nourishes the respiratory system. Both vinegar and caraway help stimulate release of what winter has left behind. Make this Toasted Caraway Pork Tenderloin for your first dinner as spring chimes in. It will start your season out just right.

Where Does Caraway Come From?

Caraway is a spice that comes with a specific anise-like flavor. This spice actually comes from a biennial plant (Carum carvi) belonging to the Apiaceae family. This plant is native to a wide region in western Asia, Europe, and North Africa. It often thrives in areas with warm, sunny conditions and well-drained soil, making these parts of the world perfect for growing. While the plant produces small white or pink flowers, it’s the crescent-shaped fruits, often mistakenly called seeds, that are prized for their culinary and medicinal uses. These fruits contain essential oils, primarily carvone, limonene, and anethole, which give caraway its well known aroma and warm, slightly sharp taste.

Toasted Caraway Pork Tenderloin

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• Author: Kristen Palmer
• Yield: Serves 6-8 1x

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Description

A delicious way to get your lean protein in for the day.

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Ingredients

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• 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

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Instructions

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 Bryce

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