Pork Tenderloin with Black Tea Spice Crust, Apricot Shallot Sauce, and Creamy Spinach Millet

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Pat the pork tenderloin dry with paper towels.

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   2. In a small bowl, mix the ground black tea, ground coriander seeds, sweet paprika, garlic powder, 4 g of salt, black pepper, and 1 tablespoon olive oil into an aromatic paste.

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   3. Rub the pork tenderloin with the tea and spice mixture, pressing well so it adheres all over the surface.

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   4. Heat an oven-safe skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the tenderloin for 2-3 minutes per side.

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   5. Transfer the skillet to the oven and roast the tenderloin for 14-18 minutes at 200 °C / 400 °F, or until it reaches an internal temperature of 63 °C / 145 °F. Remove and let it rest for 8 minutes before slicing.

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   6. While the pork roasts, make the sauce. In a saucepan, cook the shallots with the butter over medium heat for 3-4 minutes until softened.

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   7. Add the chopped dried apricots and white wine. Cook for 2 minutes so the alcohol reduces slightly.

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   8. Stir in the chicken stock, Dijon mustard, and honey. Simmer gently for 10-12 minutes until the apricots are soft and the sauce lightly thickens. Blend partially or fully, depending on your preferred texture.

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   9. For the millet, place the millet in a pot with the water and remaining salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.

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    10. Add the cooking cream, fresh spinach, lemon zest, and lemon juice to the hot millet. Stir for 2 minutes until the spinach wilts and the mixture becomes creamy.

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    11. Slice the pork tenderloin into thick medallions. Serve over the creamy spinach millet and spoon the apricot shallot sauce on top.