We have a winner!
Put these on a ribbon and hang them around my neck as the first prize awarded at the Pork Lovers Convention of Peoria/Pretoria/Pittsburgh/Pittstown and Pittsfield.
Had enough? Yea, so have I. Brine your pork tenderloin for 4 hours, rinse it, dry it and rub it with glee (and spices): equal parts cumin, espresso powder, garlic powder; and 1/2 part paprika (smoke 'em if you got 'em); 1/2 part wasabi powder. Let the pork sit at room temp for an hour if you have the time. Saute over medium high in butter and olive oil - side one til you see the sides of the medallions showing some signs of cooking coming up from the bottom; side two until 145 degrees is achieved (maybe 3 minutes) ... any higher than that and you should simply not use this recipe.
In case you are wondering, yes, this was one of the finest things I have cooked in many a moon.
Delicious flavorings and perfectly cooked -
ReplyDeleteMary x
Oh wow, I love the flavors you decided to use on the spice rub... can't wait to try this one! And yes, brine baby brine.. it's the only way to go!!
ReplyDeletethat rub sounds amazing and the medallions look perfectly cooked. Wishing i would have been at that dinner to enjoy that masterpiece
ReplyDeleteYum-o!!!
ReplyDeleteThis does look delicious! I'll be taking a copy with me when I leave ;
ReplyDeleteOh, I forgot to say congratulations on the Gold Medal!
ReplyDeleteWOW that wasabi must light that up! What an interesting flavor profile too, with the espresso powder in there too. Wild!
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