Sugar N Spice Pork Tenderloin From The James Beard House Food

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

FIVE SPICE PORK TENDERLOIN

Steps:

• For marinade, combine teriyaki sauce, garlic, and five-spice powder.
• Place whole pork tenderloins in plastic bag set into a shallow dish.
• Add marinade; seal bag. Turn meat to coat well. Chill 2 to 24 hours, turning meat occasionally.
• Meanwhile, tear off a 36x18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18x18 inches.
• Place pea pods and red sweet pepper in center of foil. Sprinkle with orange peel and brown sugar. Bring up two opposite edges of foil and seal with double fold. Then fold remaining ends to completely enclose vegetables, leaving space for steam to build.
• Remove pork from bag, reserving marinade.
• Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
• Place pork on grill over drip pan. Cover and grill for 30 to 35 minutes or until juices run clear (150 degrees F to 160 degrees F), brushing occasionally with marinade up to the last 5 minutes of grilling.
• Add vegetable packet the last 15 minutes of grilling, turning packet once. Remove pork from grill and cover with foil.
• Let meat stand for 15 minutes before slicing. Serve with vegetables. Garnish with green onion brushes, if desired.

SUGAR 'N' SPICE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks; cool. , For frosting, cream the confectioners' sugar, butter and zest in a large bowl. Gradually add lemon juice, beating until frosting achieves desired spreading consistency. Frost cookies.

SUGAR 'N' SPICE PORK TENDERLOIN FROM THE JAMES BEARD HOUSE

Steps:

• To brine the pork, combine all of the ingredients for the brine in deep bowl. Trim the pork tenderloin of all silverskin and place in the bowl. Cover and refrigerate for 12 hours.
• To finish the pork, combine the brown sugar, cinnamon, star anise, Szechuan peppercorns, salt, and pepper in a spice or coffee grinder and process until ground to a powder.
• Preheat the own to 350°F (175°C).
• Remove the pork from the brine and pat dry.
• Coat the pork with the spice mixture, pressing it on to form an even crust.
• Heat the olive oil in an ovenproof pan and sear the pork on all sides. Place the pan in the oven and roast pork for about 20 minutes, or until the pork has reached the desired doneness.
• To serve, carve the pork into 1/2-inch-thick slices.