Pan Roasted Pork Tenderloin With Flax Crust

Pan Roasted Pork Tenderloin with Flax Crust

SaskFlax.com ©2014

Can be made with your choice of chopped fresh herbs; thyme, oregano, basil or parsley.

Ingredients:

• 1/3 cup (75 mL) canola oil
• 2 Tbsp (30 mL) balsamic vinegar
• 1 clove garlic, minced
• 1 lb (500 g) pork tenderloin
• 1 Tbsp (15 mL) chopped fresh herbs (thyme, oregano, basil, parsley)
• 1/2 cup (125 mL) whole flaxseed
• 2 Tbsp (30 mL) unbleached all purpose flour
• 1 Tbsp (15 mL) chili powder
• 1 1/2 tsp (7 mL) cumin seeds, toasted and ground
• alt and pepper to taste

Instructions:

1. In a bowl, combine oil, vinegar, garlic and herbs.  Add tenderloin.  Turn to coat. Cover and refrigerate 4 to 6 hours.
2. Lay a sheet of wax paper on counter.  On paper, combine flaxseed, flour, chili powder, cumin, salt and pepper.
3. Preheat oven to 375 ºF (190 ºC). Drain tenderloin and roll in seed mixture to coat.
4. Heat a cast iron skillet* over medium high heat.  Add tenderloin and sear on all sides until browned, about 3 minutes. Place pan in oven, roast uncovered until internal temperature reaches 160 ºF (71 ºC), about 25 minutes. Remove from oven.
5. Place tenderloin on cutting board and let rest 5 minutes. Cut tenderloin crosswise into 24 slices.

Yield:  4 servings

Serving Size:  6 slices. Each serving contains 2 Tbsp (25 mL) of flax.