food amongst family and friends

Venezuelan Pork Tenderloin with Passionfruit and Pink Peppercorns April 26, 2013

Filed under: Mains,Pork — blisteringlydrunk @ 8:49 am
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Pink Pork TenderloinThis was the only evidence left of this meal to photograph.  I can’t get enough of pork tenderloin – easy and quick to cook and always delicious, I am eager to add new pork tenderloin recipes to my regular rotation. This is now one of them!

The recipe comes directly from Gran Cocina Latina. The author was inspired by a Venezuelan chef who picks the pink peppercorns that grow wild around Caracas and mixes them with passion fruit juice to make a rich and buttery marinade for pork. I served the pork and juices over Israeli couscous with a salad on the side, which I would certainly do again. Rice or roasted baby potatoes (sweet potatoes, even) would also make a nice side – you just need something to soak up the extra juices.


serves 6-8 (I used a 1 1/2 pound tenderloin and cut all the ingredients in half, which gave us 4 servings)

3 1/2 lbs boneless pork tenderloin
2 T pink peppercorns, plus extra for garnish
1/2 cup passion fruit juice
3 T dark brown sugar (or panela, if you have it)
1/4 cup dark rum
3 T soy sauce
3 T honey
3 T worcestershire
5 allspice berries, freshly ground in a mortar and pestle or coffee grinder
1 T dried rosemary
2 T butter, cut into small pieces
optional: rosemary sprigs for garnish

Pat the meat dry and place in a roasting pan. In a food processor, combine the peppercorns with everything but the butter and rosemary sprigs – process to a puree. You will have about 1 1/4 cups. Rub 1/2 cup of the mixture on the pork, reserving the rest. Let the meat sit for at least 4 hours at room temperature (or in the fridge, if you’re nervous).

Preheat the oven to 350F. Roast the pork on the centre rack for 2 1/2 hours (far less if you’re doing a smaller tenderloin – maybe 1 to 1 1/2 hours for a 1.5lb tenderloin), or until a thermometer inserted at the thickest part reads 160F. Transfer the meat to a cutting board.

Place the pan over 2 burners on low heat and deglaze with the reserved peppercorn mixture. Bring to a bare simmer, then add the butter and swirl it into the sauce.

Slice the tenderloin into 1/4 inch thick rounds and serve garnished with pink peppercorns, rosemary sprigs and the sauce either on the side for pouring or drizzled over top.


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