Your Life A to Z Recipe: Wednesday, December 3rd, 2014 - Pork Tenderloin Benedict

Posted: Updated:

Loaf seasame bread.

For the Orange Hollandaise:
2 egg yolks
2-3 Tbsp. fresh squeezed orange juice
1 cup warm melted or clarified butter
1-2 Tbsp. fresh squeezed lemon juice
a few drops of Sriracha sauce
salt to taste

Pork Tenderloin
•    1 teaspoon garlic powder
•    1 teaspoon dried oregano
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon dried thyme
•    Salt
•    1 1/4 pounds pork tenderloin
•    1 tablespoon olive oil
•    1 teaspoon minced garlic
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
1.    Attach your circulator to a small container, such as a sauce pot, and add water. Set the target temperature to 65ºC / 149ºF and allow the water to preheat until it has reached that temperature – it won’t take long.
2.    Add your eggs, shell-on, directly into the water – no plastic bag necessary. To avoid the shells cracking, I recommend using a ladle or spoon to gently place your eggs in the pot.
3.    Cook the eggs for 45 minutes, then run them under cold water for a few seconds to make them easier to handle.
4.    Crack the eggs directly over pork loin and toast. Top with hollandaise