Solomillo de cerdo asado al estilo vindaloo

Ingredientes

• Apple Cider Vinegar 0.50 cup
• garlic 7.00 clove chopped
• fresh ginger 1.00 peeled and chopped 1 (2-inch) piece
• cumin seeds 1.00 tbsp toasted
• smoked paprika 2.00 tsp Kashmiri chili powder or smoked paprkia
• black peppercorns 1.00 tsp
• mustard seeds 1.00 tsp
• ground cinnamon 0.25 tsp
• salt 0.75 tsp
• pork tenderloin 1.50 lbs silver skin discarded

Preparación

1. 1

   In a food processor

2. 2

   blend together the vinegar

3. 3

   garlic

4. 4

   ginger

5. 5

   cloves

6. 6

   cumin seeds

7. 7

   chili powder

8. 8

   peppercorns

9. 9

   mustard seeds

10. 10

    and cinnamon until ground to a fine paste. Stir in the salt until well blended.

11. 11

    Brush the spice rub over the pork. Cover and refrigerate for at least 6 hours.

12. 12

    After 6 hours

13. 13

    remove the pork from the refrigerator. Let stand at room temperature for 1 hour. Preheat the oven to 425°F.

14. 14

    Place the pork in a heavy roasting pan. Roast on the middle rack of the oven for 30 minutes

15. 15

    or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 140°F.

16. 16

    Remove from the oven. Transfer the pork to a cutting board. Tent with aluminum foil. Let stand for 10 minutes before slicing and serving.