By Marvin | September 22, 2016 |
Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. Cumin seeds were highly honored as a culinary seasoning in both ancient Greek and Roman kitchens. Cumin’s popularity was partly due to the fact that its peppery flavor made it a viable replacement for black pepper, which was very expensive and hard to come by. Cumin was also noted for both its medicinal and cosmetic properties. Cumin, so good and also good for you!
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon granulated garlic or garlic powder
- 1/4 teaspoon sea salt
- Black pepper to taste
- 6-8oz pork tenderloins
- 1-2 tablespoon bacon fat (or other cooking fat)
- 1/2 onions, chopped into large slices
- 1 carrot, peeled and chopped
- 1 cloves fresh garlic, smashed
- Preheat oven to 375 ° F. In a small mixing bowl, combine the cumin, coriander, granulated garlic, sea salt, and black pepper.
- Using paper towels, pat the pork tenderloins dry, and apply the spice blend to the meat generously to create a crust.
- Heat a large skillet over medium-high heat, and melt the bacon fat. Place the pork tenderloins in the skillet, and sear on all sides for approximately 2 minutes per side.
- Place the onions, carrots, garlic in a large roasting dish, topped by the seared pork tenderloins. Roast for 15-20 minutes or until the internal temperature of the pork tenderloins reaches 145 ° F.
- If you need to continue to roast the vegetables until they are soft, simply remove the pork and set it aside on a cutting board to rest while the vegetables finish roasting for another 10-15 minutes.
- Slice the tenderloin on the bias (diagonally) and serve over the vegetables.