Monday, April 28, 2014

Spices Take Bland to Grand

My daughter and I recently had the pleasure of meeting Carla Hall from ABC show The Chew, promoting her new book Carla's Comfort Foods.  She was as sweet and sincere as she appears on television. Though there was a lengthy line to meet her and have books signed, she took the time to have a picture taken with each and every person and never made us feel rushed. 

Carla finds inspiration in her cooking from traveling around the world and has found ways to entice your foods with spices.  An International Spice Chart is included in the book with spices from all corners of the world.  Spices can kick up any dish a notch and many are shy to try.  Pick up a copy of the book and enjoy the following recipe from Carla (page 147):

Poppy-Seed Pork Tenderloin with Fresh Herb Crust

1 tablespoon canola oil
1 teaspoon sweet paprika
1 teaspoon poppy seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 whole (12-14 ounce) pork tenderloin
1/4 cup finely chopped fresh dill leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves

Preheat oven to 425.  Meanwhile combine the oil, paprika, poppy seeds, cinnamon, salt, and white pepper in a small bowl.  Rub this all over the pork and let it stand on a rimmed baking sheet at room temperature until the oven is ready. Roast the pork using a meat thermometer until it registers 135 (for medium) for about 15 minutes. Cook few minutes longer if you prefer well done.  

While the pork is roasting, tear a sheet of parchment paper the length of the tenderloin.  Sprinkle the dill and parsley in an even layer on the paper.  Roll the cooked pork in its pan juices, then transfer it to the fresh herbs and roll it in the herbs to coat evenly.  Let the pork stand for 5 minutes, then slice at an angle and serve.  

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