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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
-
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.
Reviews
October 2, 2023
So much flavor from such a simple preparation!
Two of us ate almost 2 whole pork tenderloins (about 2 lbs) it was so tasty! It was perfectly cooked and juicy with a very flavorful crust and the super easy sauce was perfect with it. Definitely will make this one again!
December 11, 2024
Substitution
This was so simple and absolutely tender. Are great way to turn into a pork tenderloin lover. I used whole coriander seeds and had to substitute fennel seeds for caraway. I crushed both before mixing with the other spices. Amazing!
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