Juicy Tale of Two Winter Citrus
When other fruits are taking the season off, winter citrus shine like the sun. A reminder that winter can taste sunny even if there are a lot of clouds around. (Hopefully we’ll have clouds, which mean...
Kumquats are symbols of luck and prosperity and given as gifts during Chinese New Year. Consider serving this dish as part of a Chinese New Year celebration, and throughout winter.
Ingredients
SERVINGS: 6 Serving(s)
Cardamom-Coriander Rub
- 2 tablespoons cumin seeds
- 4 tablespoons fennel seeds
- 4 cinnamon sticks or 3 tablespoons ground cinnamon
- 4 tablespoons coriander seeds
- 4 whole star anise
- 2 tablespoons cardamom pods
Quick Pickled Kumquats
- ½ pound kumquats, cut lengthwise, seeds removed (don’t worry if you don’t get them all)
- 2 cups water
- 1 cup dark brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 4 whole cloves
- 2 whole star anise
- 1 thumb ginger (about 2 inches),sliced in half lengthwise
- 1½ cups apple cider vinegar (or rice wine vinegar)
Pork Tenderloin
- 2 tablespoons olive oil, divided use
- 1 tablespoon Dijon mustard
- 1 tablespoon Cardamom-Coriander Rub
- 2 pork tenderloins (12–16 ounces each)
- Salt and pepper to taste
- 1 tablespoon butter
- ½ cup chicken stock or white wine
- 1 medium onion, sliced ¼-inch thick
- 2 Granny Smith apples, peeled and cut in ½-inch slices
- Juice of 1 orange
- 1 cup Quick Pickled Kumquats
Preparation
Cardamom-Coriander Rub
This recipe makes more rub than you’ll need, but you can store the extra in an airtight container for up to 2 months.
In a small pan, toast all ingredients on medium-low. Stir occasionally, just until you start to smell spices.
Remove from heat, let cool 15 minutes and grind in a spice grinder (or coffee grinder).
Quick Pickled Kumquats
Place water and kumquats in a small pot and bring to a boil. Simmer 5 minutes and drain.
To the pot, add rest of ingredients, bring to a boil and simmer for 5 minutes. Add kumquats and continue to simmer another 3 minutes. Remove from heat, let sit 10 minutes and drain. Discard liquid. Pickled kumquats will keep refrigerated up to 1 week.
Pork Tenderloin
Preheat oven to 325°.
In a small bowl, mix together 1 tablespoon olive oil, Dijon mustard and Cardamom-Coriander Rub. Rub each pork tenderloin with mixture. Season with salt and pepper to taste.
In large saute pan, heat butter over medium heat. Place pork in pan and brown on all sides (this will take at least 5 minutes on each side to achieve a nice crust). Remove pork to baking dish.
Turn heat to low and add chicken stock or white wine to deglaze pan (to get all the bits off bottom of pan). Pour over pork.
Increase heat to medium-low, and add remaining tablespoon olive oil. Add onions and apples to saute pan and cook 5 minutes so they begin to soften, stirring occasionally. Spoon onions and apples over pork. Squeeze orange juice over pork.
Roast in oven for about 15 minutes, depending on desired doneness (145°–160°). Let rest 10 minutes before slicing into pieces approximately ¾-inch thick. Spoon pickled kumquats over pork and serve.
