Cardamom pork tenderloin, strawberry balsamic sauce

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cast iron pork tenderloin, cardamom and coriander rub, balsamic/strawberry/merlot sauce, kale, crispy garlic, smashed new potatoes

I love love love the flavor combination in this dish, but the color is a little bland for photos. The earthy herby rub really compliments the pork and makes the strawberries pop. I love a little balsamic vinegar splash with fruit, and the merlot was as fruity as Season One of Ru Paul’s drag race: a real keeper (minus you, Tammie).

Ingredients:

  • 1 tsp coriander
  • 1 tsp cardamom
  • 1 tsp black pepper powder
  • 1 1/2 tsp sea salt
  • 1 T balsamic vinegar
  • 1 T olive oil; 1 T olive oil
  • 8 large strawberries, stems removed, cut in half lengthwise (one extra for garnish)
  • 2 lb pork tenderloin (we used two 1 lb loins)
  • 1 lb new potatoes
  • 3 garlic cloves, chopped
  • 4 cups kale
  • 1/4 cup leftover ham stock (from Easter)

The How To:

  1. Mix the first six ingredients in a small bowl with a whisk. This is your wet rub and will also be used in your sauce.
  2. Preheat your oven to 400 degrees.
  3. Boil your potatoes until almost fork tender. Drain, dry, and place on baking sheet with baking mat. Smash with potato smasher and sprinkle with salt and oil. Add the chopped garlic cloves to the pan, toss, and bake for about 35 minutes.
  4. Put kale and ham stock in a pan and let simmer until you’re ready to serve it.
  5. Put 1 T of olive oil in a cast iron skillet and heat on medium high. Salt and pepper your loins. Brown your loins on each side. When browned, place both loins in the center of the cast iron and add strawberries, flat side down, on either side of the loin. Using a brush, brush the sauce on the loins so they are coated.
  6. Place in the oven for about 8 minutes or until the internal temperature of the thickest part reads 135 degrees. Remove from the oven. Set the pork loins on a plate and allow them to reach about 142 degrees.
  7. Put the cast iron with the strawberry mess on the stove on medium heat. Add your remaining wet rub and 1/4 cup of the fruitiest Merlot you can find. Heat for about 8-10 minutes or until thickened.
  8. Serve alongside the kale and potatoes.

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