We got spicy in our UT cooking class and created 3 great recipes. Class participants learned how to roast and grind spices to increase flavors and how to make pesto with fresh herbs. They sampled different vinegars and learned how to infuse them with herbs and spices to create tasty vinaigrettes.
When you roast or toast spices like cumin and mustard seeds, they release their natural oils to create more flavor and aroma. Searing or browning the tenderloin in a little oil before cooking it in the oven will seal in the juices and provide a tasty crust.
Pork Tenderloin with a Cumin Chili Spice Rub
Each group successfully finished their tenderloin to perfection by watching closely the cooking time to avoid overcooking.
The pesto sauce was served over orecchiette pasta. Using fresh green herbs and carefully processing the ingredients in the right order creates vibrant colors and perfect textures.
Parsley Walnut and Thyme Pesto
The vinaigrette was made with Tarragon and Chives using a sherry vinegar.
Everyone added their own touch to create wonderful flavors. One group added additional herbs.
Tarragon and Sherry Vinaigrette
