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September-15th,2008, 06:01 PM
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New England Chefs: Craig Cornell's Berbere Spiced Pork Tenderloin
Berbere Spiced Pork Tenderloin w/ a Cider Glaze New England Chefs Chef Craig Cornell Okemo Mountain Resort 1 Tbsp. ground ginger
1.5 tbsp. ground cardomom 1.5 tbsp. coriander seed 1.5 tbsp. fenugreek 2 tsp. whole cloves 2 tsp. allspice 1 tbsp. kosher salt 2.5 tbsp black pepper 1/4 cup red chili flakes 2 cups paprika 1/2 cup dried onion flake 1/4 cup dried garlic flake 2 tbsp. minced fresh ginger 1 lb pork tenderloin 1 gallon fresh New England apple cider Combine all the spices in a mortar and crush with pestle. Lay out on a sheet pan and let dry 24 hours. Grind spice in food processor. Season pork tenderloin with berbere spice. Pan sear to medium rare. Deglaze pan with cider glaze. (Reduced fresh cider from 1 gal. to about 1 qt.) Add 1 tbsp. berbere spice and further reduce by 1/3. Finish with a touch of heavy cream. Serve over herbed jasmine rice. Rice Jasmine Chicken stock, Garlic, Onion, Herbs and with grilled fresh asparagus. 
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October-6th,2008, 09:26 AM
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Click here to watch: New England Chefs: Craig Cornell - Okemo Mountain Resort
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