pork t'loin with cumin-scented tomatoes

iVillage Member
Registered: 06-18-2006
pork t'loin with cumin-scented tomatoes
3
Wed, 10-10-2007 - 8:15am




This recipe is from Fine Cooking from at least 10 years ago.  I used to make it regularly and had kind of forgotten about it.  I was trying to think of something different to do with that pork tenderloin last night, and remembered this.  It's really delicious!  (I made some notes at the end of the recipe.)


Deb


Pork Tenderloin with Cumin-Scented Tomatoes
Source: FC - Issue 14


Serves 4


Cooked medallions of pork are kept warm in a sauce of cumin-scented tomatoes. A sprinkling of cilantro leaves brightens this pretty dish. For the best cumin flavor, grind whole cumin seeds to make a powder.












RECIPE INGREDIENTS



For the Pork:


3 cloves garlic, chopped


One fresh hot chile pepper, cored, seeded, and chopped fine


1 teaspoon ground cumin


1/2 teaspoon turmeric


1 teaspoon coarse salt


2 tablespoons canola oil; more for cooking


One 16-oz. pork tenderloin, trimmed, silverskin removed, and cut into 3/4-inch-thick medallions



For the Tomatoes:


2 tablespoons canola oil


1 small onion, chopped fine


1/4 teaspoon turmeric


1 teaspoon crushed cumin seeds


1 teaspoon coarse salt


2 tablespoons white wine (optional)


2 large tomatoes (or about 5 plum tomatoes), chopped coarse (about 3 cups)



1/2 cup coarsely chopped cilantro leaves for garnish (optional)





RECIPE METHOD



FOR THE PORK:
In a small bowl, combine the garlic, chile pepper, cumin, turmeric, salt, and oil. Rub this mixture onto the pork medallions. Let the medallions sit at room temperature while you prepare the tomatoes.



FOR THE TOMATOES:
Heat 2 Tbs. canola oil in a skillet over medium heat. Add the onion, turmeric, cumin, and salt; stir for about 1 min. until mixed. Add the wine and let the mixture cook gently over medium-low heat until it turns a light brown, about 7 min. Add the tomatoes and cook gently, stirring occasionally, until the tomatoes are tender but not mushy, about 15 min. Remove from the heat and set aside.



Heat about 1 Tbs. canola oil in a frying pan over medium-high heat. Sear the medallions until lightly browned, about 2 min. per side. Lower the heat to medium; continue cooking until the insides of the medallions are pink and the flesh feels firm, about 5 min.



TO SERVE:
Spoon a few tablespoons of the tomatoes onto a plate or shallow bowl. Arrange three or four slices of pork on top, sprinkle with cilantro leaves, and serve immediately.

NOTES:  I always cut the medallions one inch thick and pound (flat side of the mallet) to 1/4 inch or so.


I put all the spice rub ingredients (smashed garlic cloves, just stem and quarter the chile) in the blender with a few tablespoons of water and whirl it up.  Too lazy to mince on a weeknight!!  I used powdered cumin but I have put whole in the blender and run it extra long.


I used frozen chopped onion, maybe 2/3 c, and cooked it at medium-high heat.  I would definitely do that again.


I used canned diced tomatoes last night, one 16-ounce can.  In the future I would use a big can (it doesn't make much as written) and omit the added salt in the tomato recipe.  I drained the tomatoes well and cooked at pretty high heat to dry them out some and it worked out very well.  With fresh tomatoes I would add salt but less than the recipe calls for.


I didn't add white wine last night as I didn't have any open.  It would probably add a little something but I thought it was very good without.


Finally, I don't see this serving 4!  3, probably.


Enjoy!

 
iVillage Member
Registered: 06-30-1997
Wed, 10-10-2007 - 12:00pm

Thanks for posting the recipe, Deb. This sounds really good and I've been looking for more ways to fix some tenderloins I have in the freezer.

Rebekah

Rebekah

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iVillage Member
Registered: 04-01-2004
Wed, 10-10-2007 - 3:46pm
These are some of my favorite ingredients.
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iVillage Member
Registered: 08-07-2007
Thu, 10-18-2007 - 12:57pm
I made this last night and it was very yummy.
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