Rosy slices of pork glistening with pan juices, a few pieces of mango, then a last grinding of Place des Épices’ Voatsiperifery black pepper, hand-harvested wild in Madagascar, woody, citrusy and floral, with a fresh, lingering heat.
Serves 4 · 35 min
- Rub a 1 1/4 lb (600 g) pork tenderloin with 1 tbsp olive oil, salt and 1 tsp freshly ground Voatsiperifery pepper.
- Brown it on all sides in an ovenproof skillet, about 5 minutes.
- Roast at 400°F (200°C) for 15 to 18 minutes, until it reaches 145°F (63°C) inside, then let rest for 5 minutes.
- Slice and serve with the pan juices, a few slices of mango and a final grinding of the pepper.
The star of this recipe: Black Peppercorn Voatsiperifery, by Place des Épices.
