Cinnamon and Coriander Rubbed Pork Loin With Mashed with Red Potatoes and an Orange, Cinnamon, Thyme Velouté

You’ll use this rub all the time. Fancy but easy! | Serves 4 – 6

INGREDIENTS: 

2 large lean pork tenderloins, trimmed, patted dry, room temperature

4 large sprigs fresh thyme

6 large slices of orange peel without the pith, cut into strips

1 fragrant cinnamon stick

3 T All Purpose flour

6 T salted butter (divided into 2 3 T portions)

• Knorr’s Chicken Bouillon cube
• C boiling water

7 medium red potatoes cut onto 1-inch chunks

1 large clove garlic peeled and sliced thinly

1/3 C heavy cream

1 t kosher salt + ½ t black pepper 2 T chopped fresh Italian leaf parsley for garnish

Meat RUB:

1 t cinnamon

1 t coriander powder

½ t dried thyme powder

1/3 t garlic salt

1 ½ t kosher salt

• t black pepper
• T chopped fresh Italian flat leaf parsley

3-4 T Olive oil to moisten (use more if needed to make a wet paste)

METHOD:

• Preheat oven to 450° F.
• Add 2 C boiling water to the bouillon cube and dissolve to make the stock. Set aside.
• Mix all ingredients for the rub.
• Place the potatoes in the water with the sliced garlic. Boil until soft. Drain. Add 3 T salted butter, 1 t kosher salt, ½ t black pepper, heavy cream, and mash well until smooth but still a but rustic. You can use a hand mixer but don’t over mix or the potatoes will get gummy. These will stay warm for 5 – 10 minutes. Time prep accordingly.
• In a medium saucepan melt the other 3 T butter and add the flour and whisk to make a roux. Cook on medium high for about 2 minutes to help remove the raw flour taste. Remove from heat and add about 1 C of the stock and quickly whisk until smooth. It will thicken quickly. Add the rest of the stock and whisk to blend. Then add the orange peels, and the cinnamon stick. Whisk on medium low heat until it starts to thicken. Cover with the lid and let steep for about 15 minutes. It will continue to thicken then be ready to serve.
• Take tenderloins and pat dry with paper towels. Place the trimmed pork tenderloins in a glass baking dish lined with parchment paper, about 3 inches apart. Using your hands, rub the cinnamon herb rub paste all over the two tenderloins. Top with the thyme sprigs. Roast for 5 minutes at 450° F then lower heat to 375° and roast for another 8-10 minutes. Use a meat thermometer and remove when the meat is 165-170 degrees F. Remove, place on a cutting board, cover with foil and let rest for 5 minutes. Then slice into 2-inch medallions.
• To plate place a portion of the potatoes in the center of the plate. Arrange 3 pork medallions aside the potatoes, fanning them out in an arc. Cover generously with the orange cinnamon velouté and garnish with parsley. Serve.