Phil Anderson: Hi! I am Chef Phil, Harris Teeter's Executive Chef. We're going to make a Whole Roasted Pork Tenderloin today. The really cool thing about this recipe is the spice blend. Now I have given you the proportions that's going to be way more than you're going to need for this. But you can use it on pork, turkey, chicken, lamb, seafood, it's a great spice blend to have on hand. So the first thing is the ingredients. They are one cup of fennel seeds, 3 tablespoons of coriander seeds, 2 tablespoons of mixed peppercorns, and 3 tablespoons of kosher salt, and 1 whole pork tenderloin, and 2 strips of bacon. The first thing you need to do is preheat your oven to 325 degrees. Then we're going to take out ingredients and we're going to use the spice blend, blender, it's really a coffee blender but I've never used it for coffee, it's always been for spices. Then the coriander, peppercorn, and salt, and then blend. You want to get it kind of fine. Okay. Now I am going to mix that up. You just mix it up really nice. And then what you're going to do is you're going to take a knife from the gill slits in your tenderloin. Then you are going to take your seasoning, put it all over, roll it around on the board, nice. Okay. Then we're going to take this piece of bacon, just do it over the top. Because all that bacon, it's going to -- grease is going to bake right into. Then we're going to put it into a pan that has a rack in it. Keep it away from the grease, when the grease comes down, it will stay away. And then we're going to put this in a preheated 325 degree oven for about 20 minutes. We'll be back.
Okay. We have our pork tenderloin in our oven for about 25 minutes and then we brought it back out and we let it rest for another 10 minutes. Now the internal temperature needs to be about 170 degrees, that's were we like pork. So there it is, Whole Roasted Pork Tenderloin with this awesome spice blend. Enjoy!