"Jalapeno peppers, coriander seeds, and five-spice powder give this marinade a lively fragrant note. It penetrates the meat, contributing character and a bold, sweet-tangy flavor. If I have fresh coriander seeds on hand, I use them in place of dried. Serve with Pickled Napa Cabbage or Cranberry-Ginger Relish." - Susanna Foo
Prep Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours, 20 minutes
- 1 teaspoon coriander seeds
- 1/4 soybean oil or corn oil
- 2 garlic cloves, thinly sliced
- 2 jalapeno peppers, stemmed and thinly sliced
- 1 tablespoon kosher salt
- 2 tablespoons brandy or whiskey
- 1 tablespoon honey
- 1 teaspoon five-spice powder
- 2 1-pound pork tenderloins, fat and silverskin removed, rinsed and dried
Place the coriander seeds in a small dry skillet and toast over medium heat, tossing and stirring constantly, until they darken slightly and become fragrant. Transfer to a small bowl to cool.
Heat 2 tablespoons of oil in a small skillet over high heat. Add the garlic and jalapeno peppers and cook, stirring often, until soft, about 1 minute. Add the salt, liquor, honey, and toasted coriander seeds and mix well. Remove from the heat and puree in a mini processor or blender. Transfer to a small bowl and mix in the five-spice powder.
Rub the spice mixture all over the tenderloins. Marinate, covered, in the refrigerator for at least 4 hours, or overnight.
Preheat the oven to 425 degrees. Heat the remaining 2 tablespoons oil in a large ovenproof skillet over high heat. When it is hot, sear the tenderloins until well browned on all sides, 3 to 5 minutes.
Transfer the pan to the oven and roast for 10 minutes, or until an instant-read thermometer inserted into the center of a tenderloin reaches 155 degrees; the meat should still be pink inside. Remove from the oven, cover with aluminum foil, and let stand for a few minutes to allow the meat to absorb the juices, then slice and serve.