Usually when I make Pork Tenderloin, I don’t really do a lot to it. I marinate it for a few hours in a mixture that includes orange juice and soy sauce and then roast it for about 45 minutes. I decided to change it up a bit last week and sneak in my new favourite spice, Cardamom (as well as a few other “C” spices). I think cardamom has such a distinct and delicious flavour. Not only that, but it has many health benefits as well. Being from the same family as ginger and turmeric, it has some anti-inflammatory properties and can be used to help with digestive issues. I’ve also read that it can be used to help with coughs and colds, which I thought was interesting. In this recipe, I just added it to the sauce, but I think it really completes the dish.
- 1 Lbs pork tenderloin
- 2/3 Cups pistachios, shelled
- 1 tbsp ground coriander
- 2 tsp cumin
- 1 tsp caraway
- 2 oranges, juice only
- 2 tbsp orange marmalade
- 1/2 tsp ground cardamom
- Preheat oven to 375 ?
- Finely chop the pistachios and mix together with the coriander, cumin and caraway.
- Roll the pork tenderloin in the pistachio mixture making sure to coat well.
- Bake for 40 - 45 minutes until done, allowing to cool for 10 minutes before slicing.
- While the tenderloin is baking, whisk together the orange juice, orange marmalade and cardamom in a small saucepan. Bring to a simmer over medium heat and simmer for 5 - 10 minutes until thickened. Serve over the tenderloin.