Black Peppercorn and Cumin Pork Tenderloin, Roasted Veggies and Chocolate Brandy Mousse

Black Peppercorn and  Cumin Pork Tenderloin

1 1/2 tsp black peppercorns
1 1/2 tsp cumin seeds
1 tsp brown sugar
1/4 tsp salt
1 pork tenderloin
1 1/2 tsp olive oil
1/4 cup whipping cream
3 tbsp brandy
1 tsp Dijon mustard

Using mortar and pestle, finely grind cumin and peppercorns. Stir in sugar and salt.

Rub all over pork, pressing to adhere. (Make-ahead: Cover and refrigerate for up to 2 hours.)

In large ovenproof skillet, heat oil over medium-high heat; sear pork on all sides until well browned, about 6 minutes.

Roast in 400°F (200°C) oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 25 minutes. 

Transfer to cutting board and tent with foil; let stand for 5 minutes, reserving accumulated juices. Carve into 1-inch thick slices; transfer to platter.

Meanwhile, in small saucepan, whisk together cream, cognac and mustard; boil for 8 minutes or until reduced to about 1/4 cup (125 mL). Stir in accumulated pork juices; pour over pork.

Roasted Veggies 

1 small zucchini, halved and sliced lengthwise

1 red bell pepper, sliced, sliced

1 orange bell pepper, sliced

1 yellow bell pepper, sliced

small bunch asparagus, halved (botton inch removed)

4 tsp olive oil

salt and pepper to taste

  

Preheat oven to 450 degrees.

In a shallow baking dish, mix veggies, oil, and salt and pepper. 

Roast for 8 to 10 minutes, or until ten­der. 

Serve warm or at room temperature.

Chocolate Brandy Mousse

4 oz dark chocolate, chopped small

2 tbsp water

2 tbsp brandy

1 tbsp unsalted (sweet) butter

2 eggs, separated

3 tbsp whipping cream

1/4 tsp cream of tarter

1 1/2 tbsp caster (superfine) sugar

fresh mint

raspberries soaked in brandy

Melt chocolate with water in heatproof bowl over pan of simmering water, stirring until smooth.

Off the heat, whisk in brandy and butter.

With electric mixer, beat egg yolks for 3 minutes until thick and creamy.

Slowly beat into the chocolate mixture until well blended. Set aside.

Whip the cream until soft peaks form and fold into chocolate mixture.

In a clean bowl, beat the egg whites slowly until frothy. Add the cream of tartar, increase the spead and continue beatinguntil they form soft peaks. 

Gradually sprinkle sugar and continue beating until the whites are stif and glossy.

Using a rubber spatula, stir a quarter of the whites into the chocolate mixture, then gently fold in the remaing whites until they are just combined.

Gently spoon into individual desert dishes (this recipe made 2 large martini glass size servings).

Chill for at least 2 hours.