INGREDIENTS: Black Pepper, Long Pepper, Red Sichuan Pepper, White Pepper
Poivre Noir, or "Black Pepper" in English, is a spice blend that has been used in cooking for centuries. This powerful blend is made up of four different types of peppers: black pepper, long pepper, red Sichuan pepper, and white pepper. Each of these peppers contributes to the blend's unique and delicious flavor profile.
Black pepper is the most commonly used pepper in cooking and adds a pungent and spicy kick to dishes. Long pepper has a sweet and earthy flavor, while red Sichuan pepper adds a citrusy and slightly numbing sensation to the tongue. White pepper has a milder and more subtle flavor compared to black pepper.
In the 19th century, dining was an elaborate and formal affair, especially among the wealthy. French cuisine was highly regarded during this time, and spices like Poivre Noir were used to enhance the flavors of dishes.
The use of spices was a sign of wealth and status, as they were often expensive and imported from far-off lands. Pepper, in particular, was highly valued and was sometimes used as currency.
Poivre Noir Crusted Pork Tenderloin Recipe:
- 1 pork tenderloin
- 2 tbsp. Poivre Noir spice blend
- Salt, to taste
- 2 tbsp. olive oil
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- 1 tbsp. red wine vinegar
- 2 tbsp. chopped fresh parsley
Preheat the oven to 375°F.
Season the pork tenderloin with salt and 1 tbsp. of the Poivre Noir spice blend.
Heat a large oven-safe skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the skillet.
Add the pork tenderloin to the skillet and cook for 2-3 minutes per side, until browned on all sides.
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, and remaining Poivre Noir spice blend to make a glaze.
Brush the glaze over the pork tenderloin and transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 15-20 minutes, or until cooked through.
Remove from the oven and let rest for a few minutes.
Sprinkle the chopped parsley over the top of the pork tenderloin and serve hot.
This unique and flavorful dish is a great way to showcase the delicious flavors of "Poivre Noir" spice blend. It can be served as a main course or as part of a larger meal. The sweetness of the honey and the tanginess of the Dijon mustard complement the bold and spicy flavors of the spice blend, making for a delicious and satisfying dish.
Non-GMO, No Preservatives, No Fillers, No Sodium
We grind all of them together and package them just before shipping to ensure you get the freshest blend we can create.
Black Pepper, Long Pepper, Red Sichuan Pepper, White Pepper
RETURN & REFUND POLICY
Unfortunately, we can't accept returns, however, if you are unhappy with your spices, we want to know.
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