Spice-crusted roast pork tenderloin from All About Roasting: A New Approach to a Classic Art (page 177) by Molly Stevens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on March 14, 2023

    Made a half batch. liked the flavor from the toasted spices but not sure the panko added much. I also think I prefer the flavor of a tenderloin that has been seared. next time I'd skip the breadcrumbs, sear in a pan and finish in the oven.

  • JoanN on January 07, 2021

    Used 1 tbs black peppercorns, 1½ tbs coriander seeds, 1½ tbs ground ginger, 2 tbs smoked paprika, 3 tbs cumin seeds. Great leftover to have on hand for sandwiches, banh mi.

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