Pork Fillet - Tenderloin - Benahavis


Ingredients for Four People

    * Two good sized pork fillets - tenderloins

For the Marinade


    * 2 Teaspoons of cumin seeds
    * 1 Teaspoon of coriander seeds
    * 1 Level teaspoon of ground turmeric
    * 2 Teaspoons of black peppercorn
    * 1 Level teaspoon of salt
    * 3 Cloves of garlic
    * 2 Tablespoons of mature sherry vinegar - or balsamic will do
    * 1 Tablespoon of honey
    * 2 Tablespoons of extra virgin olive oil
    * 2 Small dried chillis
    * 1 Piece of star anise


Method

   1. OK - First let's prepare the meat.
   2. Cut away any trimmings, sinews and fat until you are left with meat only.
   3. Now cut each fillet into two equal pieces
   4. Split each piece almost all the way through and open to a flat fillet
   5. Cover and retain.
   6. Put the cumin, coriander, peppercorns, star anis and chillis in a dry pan over a medium heat and stir 
      until they are all toasted - but not burnt. Smells fantastic.
   7. Now grind them together in a Pestle and Mortar - or - I like to keep a small Coffee Grinder for this job.
   8.  Chop the garlic and add the salt - then smooth to a paste with the side of a large knife.
   9. Add the rest of the ingredients and put the marinade into an earthenware or an oven tray - mixing well.
  10. Turn your pork fillet/tenderloin in the marinade a couple of times - cover and leave for at least two hours.
  11. Now take the meat from the marinade and grill it your favorite way - we use this Great Griddle ...or it's  
      great done on the BBQ.
  12. Don't overcook the meat or it will dry out - I like it slightly pink





https://www.cutting-edge-mediterranean-recipes.com/pork-tenderloin-recipe.html