Recently I received an email from the fine folks at Artisse Organic, purveyors of spices and rub seasonings here in Australia. I was asked if I could come up with a use for some of their products and on a whim I wrote back and said, “How about a pork tenderloin roasted with your Butcher’s Meat Rub and served with a wattleseed cream sauce?”
They wrote back and said, “We’ll send you some.” In TWO days I got a wonderful box from Artisse for me to test out in all sorts of recipes, but I promised the pork tenderloin. You know how it is, you run your mouth off and then you have to back it up. I looked at my husband and said, “just shoot me, what if it tastes like crap?” He was NO help because he just laughed.
I figured we could eat pork tenderloin for a month until I got it right or the rub can ran out but thankfully the first version was fantastic. The only problem was I’d put the sauce together by a little of this and some of that and pinch of something else and I had only a good clue. I wrote to the Artisse rep and said it was great but I have no idea what I put in it so I have to make it again.
I had a good idea but “sort of a cup” isn’t on any ingredient list. Last night we had it again and this time I wrote it down as I went along and it was even better than before. If you have access to Artisse products you’ll LOVE this Butcher’s Meat Rub. In Australia it’s available at Coles, Woolworths, IGA and many health stores. I’d seen it at my local Coles but I hadn’t tried it yet.
I served it with steamed broccoli and crispy roasted potatoes – I’ll blog about the roasted potatoes next. They were nearly as good as the meat.
To make the sauce I needed some “meatiness” for the base so after I added the rub, I chopped off the flat ends of the pork tenderloin. I’m sure that the skinny end has a proper name but I don’t know what it is. I just cut it off and chopped it in small pieces and fried it in a little bit of oil until it got crispy. I deglazed the pan with some dry white wine and for a hint of sweetness I added one tablespoon of port. After reducing the wine, I added cream that I’d mixed in wattleseeds and some lemon myrtle and then reduced the sauce. I used just a pinch of salt and a big grind of pepper and BAM.. it was delicious.
Wattleseeds and lemon myrtle are Australian native spices. I got mine from Oz Tukka who sell online worldwide. I bought mine locally so if you’re in Australia you should be able to find it easily. I’ve made a wattleseed cream sauce before but in that one you pan fry slices of pork tenderloin and bake it in the sauce. This was much easier but both are yummy.
The meat was so good and it was so easy. The most difficult part of making the pork tenderloin was taking the plastic off the tin of Butcher’s Meat Rub. I smeared olive oil over the pork and sprinkled the rub over it and “rubbed.” In the oven at 210C for 13 minutes and then turn over and cook for another 10 minutes or so (depending upon the size of your tenderloin, mine were small).
If you like pork, you will love this dish.
- 2 pork tenderloins
- 2 tsp Artisse Butcher's Meat Rub
- 1 tsp olive oil
- 1 tbs vegetable oil
- ½ cup dry white wine
- 1 tbs port
- 1 cup cream
- ½ tsp wattleseeds
- ¼ tsp lemon myrtle
- salt and pepper to taste
- chopped fresh parsley for garnish
- Sprinkle the Butcher's Meat Rub over the pork and rub it in.
- Cut the flat end of the pork tenderloins off and roughly chop
- Preheat oven to 210C for 10 minutes
- Place pork in oven and roast for 13 minutes then turn meat over and cook for another 11 minutes or until done (depends upon the size of your tenderloin and mine was small)
- While pork is roasting, fry the flat ends in vegetable oil til crispy and then remove. (the dog really liked it but you could leave it in the sauce)
- Deglaze with white wine and port and reduce by half
- Mix wattleseeds and lemon myrtle with cream and then add it to the sauce
- Add pepper and only a pinch of salt.
- Reduce heat and cook slowly til sauce is thick.
- Test for seasoning and serve. I found it didn't need much salt at all.
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Lovely dish, thanks Maureen. I wouldn’t have thought of using wattleseed this way – but I’m glad you did!
Wattleseed and lemon myrtle, oh I miss those smells! 😉
The entire entree looks fabulous! Quite tasty!
Those rubs sound amazing, what a delicious way to test them out!
Oh, and we DO so love pork! Lovely looking recipe, Maureen! I’ll be looking out for that rub next time we’re at the supermarket, thank you!
Of wow this rub seems to give that extra kick my friend, wonderful job 😀
Cheers
Choc Chip Uru
Looks lovely—I will be sure to check these spices out!
Oh yum Maureen! I wouldn’t mind a slice or two of that for dinner.
I do the same thing always thinking ‘oh I’ll remember what I put in’ and then never do!
That’s a great recipe, Maureen and I am just like you where my mouth is in gear before my brain and then I’m left with a mess to sort out. You coped brilliantly. I love the sound of the wattleseeds with the lemon myrtle. Doesn’t lemon myrtle give a great flavour! I’ve been using it (rubbing it!) into chicken and it’s just great. Great post Maureen xx
feels better to know I’m not alone in speaking before my brain engages. 🙂
I had carrot cake dessert first. Don’t know if I have room for this…..Oh! Heck. I will just go ahead and stuff myself.
This dish looks glorious. And I am betting it tatstes divine. That first picture is so great I thought I could smell the pork. I know I wnated to lick my computer screen.
Excellent recipe, Maureen.
I’ve never heard of wattleseed and boy am I curious. We eat pork regularly and this dish looks like it would be a hit at my house. Great pics!
Wattleseeds and lemon myrtle … I am intrigued! I’ve not had the pleasure of trying these before. We have a specialty spice shop here, I will have to see if they carry it. 🙂
I’m a huge pork tenderloin fan. You meat looks perfectly cook Maureen. Those rubs sound and look delicious. I’m sure they make a tenderloin taste amazing. What time is dinner??
Maureen, that looks sensational. I have never had the other two spices, but this is making me wanting to take a bite at my screen.
Wattleseed and lemon myrtle are new to me – I’ll have to go looking for them. Fun post – the most difficult thing for me in writing a recipe is figuring out exactly what I did! I’ve gotten much better at writing down measurements and things as I go. This looks like a terrific recipe. Certainly the picture up top is might enticing! Looks like good stuff – thanks.
They sound like great spices. My husband loves pork tenderloin and I know he’d really enjoy your recipe. Thanks for sharing. I’m going to pin it and make it for my husband soon.
It is a real blast for me when I see products I developed being used in many and varied ways. If you want to know about the history of Wattleseed, please check out this page: http://tinyurl.com/wattleseed You might also try Lemon myrtle sprinkle at some stage which develops the fragrance of lemon myrtle into a real taste sensation. The thing is that lemon myrtle is all aroma from the citral it contains. Our brains tend to expect sour notes when we small citral so I’ve combined lemon myrtle (and its essential oils) with anise myrtle (to enhance the senses for flavors), rainforest lime (adding lime notes as well as organic acids for their zing) and lemon aspen (another complex sour-aromatic fruit). The result is what I call lemon myrtle sprinkle and it has 120% more lemon myrtle flavor as well as the complexity of the acidity of a crisp white wine. Use less. Taste more. You’ll find in im my International store at http://www.dining-downunder.com/shop
Thanks so much and I apologise for unknowingly slighting you. 🙂
Incidentally, if you have bought some wattle seed (roasted and milled) and it has the color of toast rather than coffee, you are not getting the best from the product. You can dry-roast your wattle seed to bring it up to the quality of the Wattleseed I developed back in 1983. It should have a ricj dark brown, similar to cocoa or coffee and this is a beautiful coffee-chocolate-hazelnut profile which is fantastic in cream, ice cream, cream sauces or try this:
Pan-fry some mushrooms (wild harvested is always good – I love this with puffballs or wild morels) in butter with a touch of macadamia nut oil. The mix of butter and oil raises the smoke point and protects the fats from smoking and forming those evil trans-fats. As the mushrooms cook, add a sprinkle of Wattleseed (be relatively generous but don’t swamp it. Use as much as you would black pepper on a steak). I also add a sprinkle of Forest anise (a mix of anise and lemon myrtle) and you get the most fantastic mushroom side that you’ll try in a while. You can add a dash of cream if you wish and reduce this down to make it a cream sauce as an option.
Vic! You beaut! I had no idea. I would love a guest post from you if you ever have the time. I think I’m in love 🙂 (don’t tell John)
This tenderloin looks so juicy which is unusual for a lot of the pork tenderloins I see. I have no idea what wattleseed is or what it taste like so I’ll take your word that the cream sauce was delicious. When I first saw the wattleseed I was expecting a joke. 🙂 The whole dish looks awesome and the cream sauce delicious! Can you give a hint as to what’s in the beef rub?
I’m already attracted by the cute packaging and “organic” label. LOL… I love dry rubs for pork tenderloin. I’ve never had wattleseed before but looks and sounds nice from your description. Looks very delicious Maureen!
You are brilliant! What a wonderful recipe and I love that technique you shared about cutting “the flat ends” (I don’t know the name either) off – what a great way to make a yummy deglazing sauce. I would have never thought of that!
This looks WONDERFUL, Maureen!
I don’t think I’ve seen Artisse rubs at my local Coles before but I’ll be looking out for them from now on 🙂
your recipes look fantastic.
ermm i actually wonder how does the cream sauce taste like.. sourish? the meat looks really good there!
I’ve never heard of Wattleseed before, but I guess it’s because I don’t live in Australia. I might have to search for it, though, because this looks and sounds really fantastic! YUM!
This post has my mouth watering!
I’ve never heard of wattleseed before – wish we could get it here in the states. Your pork is really lovely and the sauce looks delicious. Congratulations on such a great recipe!
that pork sounds wonderful! i wish i could try this!
Wattleseed! How delicious.
I bet your kitchen smelled lovely while this is cooking!
Warm and comforting. Delicious!
This sounds {and looks} delicious!!
Hi Maureen,
Gee, I’ve never even heard of wattleseed before. It sounds interesting and the dish looks fabulous!
Oh Maureen – that looks amazing… I love pork tenderloin, although I’ve never had, or even heard of, wattleseed! It sounds intriguing – going to go look it up now!
What a great delivery of spices! I do like that Artisse range – I have used a few of their spices but had never heard of wattleseed. I’ll have to look out for it now 🙂
That looks so elegant and yet the recipe shows how doable it is-the best of both worlds Maureen! 😀
Wattleseed and lemon myrtle are unfamiliar to me here in Seattle, Washington. I’m off to Google to investigate. Your recipe looks amazing!
Never tried wattleseed before but this recipe seems too easy – looks like a must try
Dear Maureen
I’ve never thought of doing pork. let alone a whole strip of tenderloin with this sauce. Nice and healthy too compared to a whole slab of pork belly 🙂
How cute is your blog name?!? Love it ! This dish looks delish 🙂 Thanks for sharing!
Dear Maureen, I love reading your posts. I hear you talking to me! I cook that way too. I try to remember, what did I do?!, so now I try to remember to write things down.
The pork looks delicious. Pork is one of my favorite meats.
Blessings dearest. Catherine xo
I read this post when we returned from our holidays and was instantly intrigued (that’s why I love blogging); I’ve never heard of Whattle Seed before, thank you for the intro; I’m heading out into the web world to investigate!
That looks so good… where do I get some of that rub:) Yum.
That’s one seriously good combination, will have to check these products out! Time savers!
The pork tenderloin looks mighty juicy and delicious.
I don’t remember seeing the Artisse rubs, I’ll be looking out for them in the supermarket. 🙂 Your pork tenderloins look SO good!! Pork is probably my favourite meats…I’m getting very hungry looking at your photos now..
Wattleseeds and lemon mytrle is very much new to me. I always get excited when I discover a new spice, so for sure I would have blogged about it. ^.^
If it tastes as good as it looks, I ll be in heaven. I am a tenderloin lover and the sauce with it is just divine. Stop teasing me!!!
I always look first on the packaging of spices. That brand would have passed the test.
Wow, that looks really good! I’m sure the spice people are very happy 🙂
Those rubs look really good and the pork looks amazing!!
why have i never heard of wattleseed before? I love the idea of having it as in your sauce! That is genius and the pork just looks amazing
you are just amazing! this looks wonderful, Maureen! the rub sounds lovely and I would love to try your recipe.
HOLY wow! These look amazing. I love making pork and cannot wait to try this recipe. SO happy I found your blog!
I hope you try it.. it was amazingly good 🙂
We’re cooking with cream tonight, always feels so indulgent. This is a really nice one. I love how it came out.
We eat entirely too much cream and butter. I hope to change that but it won’t happen til after the holidays.