I’m always searching for interesting ways to bring pork tenderloin to our table. This preparation, with a dry rub of powdered trumpet mushrooms, coffee, and curry, turns humble pork into a feisty little beast. The meat gets tightly wrapped, then rests in the fridge for a couple of hours (or more). The flavors of this threesome synergize to more than the simple sum of their parts. Funky, deep, mysterious… you’ll hear your diners asking… “What is this spice?”
1 package of dried black trumpet mushrooms (or dried shiitake)
Handful of coffee beans
1 tsp. hot curry powder
2 pinches of freshly ground nutmeg
Kosher salt and pepper to taste
1 pork tenderloin
1-2 tbsp. olive oil
Using a spice grinder, grind enough black trumpet mushrooms to obtain 1/4 cup of powder. Reserve. Grind the coffee beans and add 3 tbsp. to the powdered mushroom. Add the curry and nutmeg; mix well.
Dry the pork tenderloin place it on a piece of plastic wrap and add the mushroom /spice powder to its surface, completely covering it. Wrap it tightly and refrigerate for at least one hour.
Heat the oven to 300.
Add the oil to an ovenproof skillet and heat on top of the stove over high heat. Sear the meat briefly on all sides – the idea is to seal the crust, not to make it golden brown. Since the meat will cook in the oven, over-browning the crust now could make it burn later.
Transfer the pan to the oven and roast for about 30-35 minutes. Remove the meat from the oven and let it rest for 10 minutes.