Spice-Rubbed Confit of Pork Tenderloin


December 3, 2015


Serves 4

2 cups Bertolli Light in Taste Olive Oil

2 pork tenderloins

1 tbsp. ground coriander

1 tbsp. ground fennel seed

1 tbsp. ground star anise

1 tsp. ground black pepper

1 tsp. ground pink peppercorn

Zest of 1 lemon

Salt and fresh pepper


1. Season the tenderloins on all sides with salt and pepper.

2. Heat Bertolli Light in Taste Olive Oil over medium heat in a deep cast iron skillet until the oil reads 66°C on a candy thermometer.

3. Carefully slip the tenderloins into the oil and confit until the internal temperature of the tenderloins reads 66°C on a meat thermometer.

4. Meanwhile, combine all the spices along with the lemon zest and put in a large tray.

5. Once pork is fully cooked, remove from olive oil and roll through the spice mix until fully covered with the spice rub, then slice and serve.