Griddled southern spice-rubbed pork tenderloin

For a simple, flavourful meal, try Paul Bloxham's spiced pork served with soured cream and chives mash
By Paul Bloxham
Griddled southern spice-rubbed pork tenderloin
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the Southern spice rub

  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 2 tbsp chilli powder
  • 2 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp red peppers, crushed
  • 1 tsp black onion seeds
  • 1 tsp turmeric


  • 1 tbsp garlic salt
  • 2 pork tenderloin
  • 1 tbsp grapeseed oil
  • 150 ml soured cream
  • 1 small bunch chives
  • 1 pinches black pepper
  • 3 large Desirée potatoes, freshly cooked and mashed


1. First make the Southern spice rub. Heat a small fry frying pan until hot. Add in the coriander, cumin, fennel and peppercorns and dry-fry for one minutes. Allow to cool. 2. Grind the dry-fried spices in a pestle and mortar or spice grinder. Mix the dry-fried spices with the chilli, thyme, oregano, paprika, garlic salt, celery salt, smoked paprika, cayenne pepper, red pepper, onion seeds and turmeric. Store in an airtight container and use as a spice rub for meat and oily fish.3. To cook the pork, place the pork tenderloins with two tablespoons of the spice rub in a plastic sandwich bag and shake until the pork is well-coated. Set aside for two minutes. 4. Preheat a griddle pan and drizzle with the grapeseed oil. Cook the pork on the griddle pan and cook, turning from time to time, until cooked through, around 5-10 minutes. 5. Mix the soured cream, chives, salt and freshly ground pepper into the mashed potatoes. 6. Serve the pork with the soured cream and chive mash 7. Store the Southern spice rub in an air-tight jar to use as seasoning for other Southern-style dishes.

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