4 exceptional spices Burlap & Barrel spices in 3 delicious recipes for a Lemon Herb Pork Tenderloin Dinner
This Lemon Herb Pork Tenderloin dinner was created with four of the Cook’s Cook Collection of Burlap & Barrel Single Origin Spices. I was incredibly excited to try the Cured Sumac. I’ve used Sumac multiple times before, but there is no comparison to this one. It has such a pleasant, lemony taste.
A fridge/pantry search determined the direction for this meal. I had lemons, the usual aromatics, and pork tenderloin. The family meal menu: Lemon Herb Pork Tenderloin Dinner, Lemon Herb Butter Sauce, Quinoa Pilaf, & Red Onion Slaw
Rosemary and thyme play nice together and are excellent with pork. I used lemon and Burlap & Barrel’s Black Garlic in everything to make a cohesive and delicious dish.While it was all tasty, the Garlic Lemony Sumac Red Onion Slaw was the star for me. It was bright and tangy and tied the dish together.
Cooking with ethically sourced exceptional ingredients makes a flavor difference. All Burlap & Barrel spices are non-GMO, non-irradiated, no fillers
“Single origin spices sourced directly from small farms around the world. Our spices are harvested by hand, dried naturally, grown organically whenever possible, and packed with flavor.”—Burlap & Barrel
*These are four of the six spices included in The Cook’s Cook Burlap & Barrel Collection. We endorse these products and use them in our kitchens. We earn a small commission, but more importantly, we enjoy being able to share the products we genuinely believe in.
Grilled Pork Tenderloin with Lemon Herb Sauce
Grilled Pork Tenderloin with Lemon Herb Sauce features three of the six spices in The Cook’s Cook Burlap & Barrel Collection.
Flowering Hyssop Thyme has a beautiful floral, herbaceous flavor and aroma. It has an ancient history of culinary and medicinal usage in Turkey, where it is the primary ingredient in za’atar.
Limestone Rosemary is grown organically in Provence by a cooperative of partner farmers. It boasts a rich, complex, clean flavor from careful farming practices and an excellent terroir. It’s harvested in early summer when the tiny, verdant needles are cut and dried as they ripen to a brilliant green. It’s packed as quickly as possible to preserve the delicate oils that give this herb its signature citrus-peel flavor.
Black garlic is made from fresh garlic grown on small farms in Aguacatán, Guatemala. The garlic cloves are heated slow and low to create a fantastic savory flavor and deep black color, then dried and ground into a powder.
Ingredients
For the grilled pork tenderloin:
- •2 pork tenderloins, silver skin removed
- •2 tablespoons Dijon mustard
- •2 tablespoons olive oil
- •1 tablespoon Limestone Rosemary*
- •1 tablespoon Flowering Hyssop Thyme*
- •1 tablespoon Black Garlic*
- •1 tablespoon honey
- •juice and zest of 1 lemon
- •zalt & pepper to taste
For the lemon herb butter sauce:
- •juice of 1 lemon
- •2 tablespoons Limestone Rosemary
- •2 teaspoons Flowering Hyssop Thyme
- •1/2 teaspoon Black Garlic
- •1 cup water
- •1 cup low sodium chicken broth
- •2 tablespoons chicken bouillon base
- •2 tablespoons cornstarch
- •4-5 tablespoons unsalted butter
Preparation
Put the tenderloins in a plastic bag. Whisk together the other ingredients and pour over the pork. Seal bag, turn to coat, and marinate in the fridge for 3-4 hours. Grill pork on medium high until internal temperature reaches 145°F. Let the tenderloins rest for 5-10 minutes before serving.
Add herbs to lemon juice and set aside. In a saucepan combine the water and broth stir in the chicken base until it dissolves. Turn the heat to medium high, add the lemon juice herb mixture. In a small bowl or measuring cup add just enough broth or water to the cornstarch to make a slurry. Add it to the saucepan, cook and stir until it thickens. Turn the head to the lowest setting and then add the butter 1 tablespoon at a time. Stir each in until it is melted and incorporated so that the sauce doesn’t break.
Quinoa Pilaf
Cured Sumac and Black Garlic make this Quinoa Pilaf sing.
Traditionally used in Korean cuisine, umami-rich black garlic livens up the dish and makes a complex alternative to garlic powder. The special sumac is sourced from Turkey, packed in salt, and cured with notes of sour cherry, salt, and vinegar.
Ingredients
- •1 cup quinoa
- •1 3/4 cups low sodium chicken broth
- •2-3 tablespoon mild oil of choice for sautéing
- •1-2 stalks of celery, diced
- •1 large carrot, diced
- •1 medium onion, diced
- •1/2-1 red bell peppers, diced
- •1 tablespoon Cured Sumac*
- •1 teaspoon Black Garlic*
- •1/2 bunch parsley, chopped
- •salt & pepper to taste
- •Lemon squeeze - optional
Preparation
Rinse quinoa, combine quinoa and stock in a medium pot and bring to a boil. Cover, reduce the heat to low for 15 minutes. While the quinoa is 5 minutes from finished cooking in a skillet sauté the onions, celery, and carrots for 5 minutes add the bell pepper, black garlic, and sumac and cook for another 2 minutes. Turn the heat to low (or off). Before serving stir in parsley, salt and pepper to taste, and optional lemon squeeze.
Red Onion Slaw
Red Onion Slaw gets its special kick from Cured Sumac, which is made using an ancient preservation technique, packing fresh, wild sumac berries in salt. A classic Middle Eastern finishing spice, swap it for lemon juice in any recipe or use it to add character and brightness to salads, fish, meat or dips. It has a bright, sour, salty and slightly fermented flavor.
Ingredients
- •1 large red onion
- •2 cups cabbage slaw mix
- •1 bunch parsley leaves, chopped
- •juice and zest of 1 lemon
- •2 teaspoons Cured Sumac
- •1 teaspoon Black Garlic
- •1 teaspoon salt
- •Extra Virgin Olive Oil (*optional flavored) to drizzle
- •salt & pepper to taste
Preparation
Thinly slice red onion and put in a bowl, sprinkle on 1 tsp of salt, cover with water and put in the fridge for 10-15 minutes. Drain onions, put them in a larger bowl with 2 cups of raw cabbage slaw mix, parsley, lemon zest, and toss in all the other ingredients.
Drizzle on a bit of the oil and sprinkle salt and pepper to taste. I used my favorite Gremolata flavored oil but, a good regular extra virgin olive oil will always work.
