Printer-friendly versionIn this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Craig Cornell from Okemo Mountain Resort prepares berbere spiced pork tenderloin.
Click here for Chef Craig Cornell's Profile
1 Tbsp. ground ginger
1.5 tbsp. ground cardomom
1.5 tbsp. coriander seed
1.5 tbsp. fenugreek
2 tsp. whole cloves
2 tsp. allspice
1 tbsp. kosher salt
2.5 tbsp black pepper
1/4 cup red chili flakes
2 cups paprika
1/2 cup dried onion flake
1/4 cup dried garlic flake
2 tbsp. minced fresh ginger
1 lb pork tenderloin
1 gallon fresh New England apple cider
Combine all the spices in a mortar and crush with pestle. Lay out on a sheet pan and let dry 24 hours. Grind spice in food processor. Season pork tenderloin with berbere spice. Pan sear to medium rare. Deglaze pan with cider glaze. (Reduced fresh cider from 1 gal. to about 1 qt.) Add 1 tbsp. berbere spice and further reduce by 1/3. Finish with a touch of heavy cream. Serve over herbed jasmine rice. Rice Jasmine Chicken stock, Garlic, Onion, Herbs and with grilled fresh asparagus.
