Sumac is a bush, native to the Middle East, whose red berries are ground into a chunky powder which has an earthy and sour taste. You can use it in situations where you want the tartness of citrus but without the juice like in a dry rub for meat or fish dishes. Try taking some and mixing it with salt (1 to 1 proportions) and tossing it with some French fries or popcorn or adding it to store-bought hummus to make it special.
This marinade would work equally well on chicken or a mix of root veggies. Also if you don’t have access to little darling white Japanese turnips, use whatever you have lying around — sliced shallot, carrots or sweet potato, for example.
- 1T Olive oil
- 1T Soy sauce
- Zest of an orange
- 2T Orange juice
- 1/2 tsp kosher salt
- 1 garlic clove, minced
- 1 pork tenderloin
- 6 Japanese turnips, sliced
- Take the first six ingredients and mix them together in a cup. Pat your pork tenderloin dry then cover it with the marinade. You can let it sit in the marinade for anywhere from 30 minutes to a few hours.
- Pre-heat the oven to 400, then sear all sides of the tenderloin in a hot cast iron skillet on the stovetop until they’re good and brown.
- Toss the turnip slices with a pinch or two of salt and add them to the hot skillet around the pork.
- Put it all in the oven to finish cooking. The time will vary depending on how large your tenderloin is. I would start with 10-12 minutes and then check on it with a meat thermometer.
- I take mine out when the inner temperature on the thickest part is 150 degrees. Then I let it rest on a plate for 5-10 minutes before cutting it.