Spice-Rubbed Pork Tenderloins

• 3 pork tenderloins (1 lb. each)
• Coarse salt for sprinkling on tenderloins
• 2 tablespoons star anise (about 8 pods crushed with the back of a heavy saucepan)
• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 2 teaspoons five-spice powder
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse salt
• About 2 tbsp. olive oil
• Good-quality balsamic vinegar for drizzling

1. Liberally season tenderloins with salt. Coarsely grind star anise, coriander, and fennel using a mortar and pestle or a spice grinder. Add five-spice powder, black pepper, ginger, cinnamon, red pepper flakes, and salt; pound or whirl to combine. Rub spice mixture on pork until thickly coated on all sides (save remaining mixture for another use). Let pork sit at least 1 hour (at cool room temperature, covered) or up to 1 day (covered and chilled).
2. Heat 1 tbsp. olive oil in a 10- to 12-in. heavy frying pan over medium-high heat. Add 2 tenderloins and brown well on all sides, 10 to 15 minutes, drizzling in additional olive oil as needed. Meat is done when it registers 140u0b0 on a meat thermometer (cut to test--it should be cooked but still rosy). If meat is not done, cover pan, lower heat to medium, and cook until thermometer registers 140u0b0 (cut to test), up to 10 minutes more.
3. Remove tenderloins from pan, cover with foil, and let rest at least 10 minutes. Cook remaining tenderloin the same way, but brown it over medium heat and check temperature after 10 minutes. Slice meat into 3/4-in. rounds and drizzle with vinegar.
4. Note: Nutritional analysis is per serving.

pork, salt, star anise, coriander seeds, fennel seeds, fivespice powder, freshly ground black pepper, ground ginger, cinnamon, red pepper, coarse salt, olive oil, balsamic vinegar

Taken from www.myrecipes.com/recipe/spice-rubbed-pork-tenderloins (may not work)