In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Sichuan Peppercorn Crusted Pork Tenderloin with Cardamom Applesauce

Do you like to have your tongue tingle? If so, you’re going to really, really, love this recipe. Sichuan peppercorns literally make your tongue dance, and when that’s combined with sweet and savory applesauce – you’re in for a treat.

This is something that would be perfect for a fall party, just double or triple the recipe.

Your friends and family will love you.

Sichuan Peppercorn Crusted Pork Tenderloin

Serves 2.

Ingredients:

1 tablespoon olive oil

1 teaspoon ground Sichuan peppercorns

½ teaspoon ground cardamom

½ teaspoon kosher salt

1 (1 ½-lb.) pork tenderloin

Instructions:

Preheat oven to 400 degrees.

In a large ovenproof skillet, heat the olive oil, pepper, cardamom and salt over medium heat.

When the oil is hot but not smoking, add the pork. Sear for 3-5 minutes or until browned, flip and sear for an additional 3-5 minutes.

Place the frying pan in the oven, and bake for 15-20 minutes or until the pork registers at least 145 degrees.

Tent with foil for 10 minutes.

Cardamom Applesauce

Yields: 1 ½ cups

Ingredients:

3 small Empire apples, diced into 1-inch pieces

1 ½ cups water

1 teaspoon kosher salt

1 teaspoon ground cardamom

2 tablespoons roughly chopped scallion greens

Instructions:

Place the apples, water, salt and cardamom in a small saucepan. Bring to a simmer over medium heat, cover and reduce heat to medium-low. Cook until apples are completely tender, about 12-15 minutes.

Stir in scallion greens, and let wilt.

Serve with pork.

(Photos by Launie Kettler)

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