Ingredients:
500 g pork tenderloin - 1 lb
75 mL canola oil - 1⁄3 cup
25 mL balsamic vinegar - 2 tbsp
1 clove garlic, minced
15 mL chopped fresh herbs - 1 tbsp (thyme, oregano, basil, parsley)
125 mL whole flaxseed - 1⁄2 cup
25 mL unbleached all purpose flour - 2 tbsp
15 mL chili powder - 1 tbsp
7 mL cumin seeds, toasted and ground - 1 1⁄2 tsp
Salt and pepper to taste
Method:
• In a bowl, combine oil, vinegar, garlic and herbs. Add tenderloin. Turn to coat.
• Cover and refrigerate 4 to 6 hours.
• Lay a sheet of wax paper on counter. On paper, combine flaxseed, flour, chili powder, cumin, salt and pepper.
• Preheat oven to 190 ° C (375° F).
• Drain tenderloin and roll in seed mixture to coat.
• Heat a cast iron skillet over medium high heat. Add tenderloin and sear on all sides until browned, about 3 minutes.
• Place pan in oven, roast uncovered until internal temperature reaches 71° C (160° F), about 25 minutes.
• Remove from oven.
• Place tenderloin on cutting board and let rest 5 minutes.
• Cut tenderloin crosswise into 24 slices
*To toast cumin seeds heat in small skillet over medium heat for 11⁄2 minutes or until seeds turn a darker shade and are fragrant. Grind with a blunt wooden or metal object.
*Any oven-proof skillet can be used.
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