Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 0.25 cup kosher salt, 2 tablespoons brown sugar, 1 tablespoon ground chipotle powder, 1 teaspoon smoked paprika, 1 tablespoon crushed caraway seeds, 1 teaspoon crushed juniper berries, and 4 minced garlic cloves to create the curing rub.

2. 2

   Thoroughly pat dry 1 kilogram of pork tenderloin with paper towels, then generously rub the entire surface of the pork with the prepared spice mixture.

3. 3

   Place the rubbed pork tenderloin in a non-reactive container, cover it, and refrigerate for 24 hours to allow the curing process to take effect.

4. 4

   After 24 hours, rinse the pork tenderloin under cold running water to remove excess curing mixture, then pat it completely dry with paper towels.

5. 5

   Preheat your oven to 190 degrees Celsius; then, heat 1 tablespoon of olive oil in a heavy-bottomed, oven-safe skillet over medium-high heat and sear the dried pork tenderloin for 3 minutes on each side until browned.

6. 6

   Add 0.5 cup of chopped dried plums and 1 cup of chicken or vegetable broth to the skillet around the pork, then transfer the skillet to the preheated oven and roast for 20 to 25 minutes, or until an internal temperature of 63 degrees Celsius is reached.

7. 7

   Remove the skillet from the oven, let the pork rest for 5 minutes before slicing, and serve it with the pan sauce and plums spooned over.