Spiced Pork Tenderloin with Hoisin Mayonnaise

Here's another recipe courtesy of Andrea Immer that I prepared to go with a bottle of wine her club had sent. The wine was a Sonoma Valley Pinot Noir from Gundlach-Bundschu and it was delicious. As Andrea describes it..."exotic and hauntingly subtle." The pork was just as exotic...serve it with your favorite Pinot or Syrah.

Spiced Pork Tenderloin with Hoisin Mayonnaise
Serves four.

2 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
Kosher salt and freshly ground black pepper
1-14 ounce pork tenderloin
1/3 cup mayonnaise
2 tablespoons Hoisin sauce
1 tablespoon balsamic vinegar

Preheat the oven to 375°. In a mortar or spice grinder, lightly crush the coriander and fennel seeds and pour onto a plate. Season the tenderloin on all sides with salt and pepper, then roll it in the seed mixture to coat evenly on all sides.

Roast the pork tenderloin about 20 minutes about 20 minutes, until an instant read thermometer inserted in the thickest part of the meat registers 145°. Transfer the tenderloin to a cutting board and let rest for 10 minutes.

Meanwhile, stir together the mayonnaise, Hoisin sauce and balsamic vinegar until well-combined.

Slice the pork into medallions, dollop with the sauce and serve.