Cumin-Crusted Pork Tenderloin

with Sweet Pepper Ragout

Cumin-Crusted Pork Tenderloin

Pork Tenderloin


2 large or 3 small Pork Tenderloins, cleaned
3 Tbsp olive oil
½ large yellow onion, julienned
½ fennel bulb, julienned
3 cloves of garlic, minced
1 large yellow pepper, roasted, peeled, seeded, and julienned
2 large red peppers, roasted, peeled, seeded, and julienned
5 Roma tomatoes, peeled and seeded
¾ cup Chateau Ste. Michelle Merlot
1 cup chicken stock
1 cup beef stock
2 Tbsp extra virgin olive oil
2 Tbsp chopped Italian Parsley
2 tsp chopped fresh rosemary
2 tsp chopped fresh oregano
salt and black pepper to taste
3Tbsp whole tri-colored or black peppercorn


Pork: Toast the cumin seeds lightly in a dry sauté pan over medium heat. Rub the pork with a small amount of the olive oil, then coat with the toasted cumin and season with salt and pepper. Refrigerate until ready to cook.

Preheat the oven to 400F. Heat a large sauté pan that will accommodate the pork, over high heat. Add enough oil to coat the bottom of the pan, and then brown the pork on all sides. Place on a rack in a roasting pan and then into the oven about 15-20 minutes, or until the pork temperature reaches 155F. Allow the meat to rest for about 10 minutes, then slice and serve with the pepper sauce.

Sauce: Heat a heavy bottom saucepan over medium heat. Add the olive oil and the onions. Saute until the onions are completely wilted and beginning to brown. Add the fennel and peppers and continue to cook, stirring occasionally for about 5 minutes. Add the garlic, sauté briefly, and then add the Chateau Ste. Michelle Merlot. Let it simmer until it reduces by half, and then add the tomatoes and both stocks. Cover the pot, reduce the heat to a simmer, and cook for about 1 hour. Remove the lid and reduce some of the excess liquid until it begins to thicken slightly. Add salt and pepper to taste. Set aside until ready to serve and then add the extra virgin olive oil and fresh herbs.

Wine Pairings