Grilled Pork Tenderloin

Coastal Living
Grilled Pork TenderloinRecipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Add great flavor to grilled pork tenderloin by covering the tenderloins in a mixture of cumin, peppercorns, fresh mint and garlic, grilling, and serving with a fresh green apple salsa. 
Makes 6 servings


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1 tablespoon whole cumin seeds
1 teaspoon whole black peppercorns
2 (1-pound) pork tenderloins
2 tablespoons chopped fresh mint
2 minced garlic cloves
1/2 teaspoon salt


Prep: 23 Minutes
Cook: 21 Minutes
Chill: 8 Hours

1. Toast cumin seeds and peppercorns in a small dry skillet over medium heat, shaking skillet often, 3 minutes or until spices are fragrant. Transfer to a plate to cool, and crush spices with a mortar and pestle. (You can also transfer spices to a heavy-duty zip-top plastic bag, seal bag, and crush with a meat mallet or rolling pin.) Set aside 1/2 teaspoon spice mixture for salsa.

2. Sprinkle pork with remaining spice mixture, mint, and garlic, pressing to adhere. Cover and chill up to 8 hours.

3. Sprinkle pork with salt, and grill, covered with grill lid, over medium-high heat (350° to 400°), turning every 5 minutes, 18 to 20 minutes or until thermometer registers 155° and tenderloin is slightly pink in center.

4. Place pork on a cutting board; loosely cover with foil, and let stand 10 minutes. Cut into slices, and serve with Green Apple-Cucumber Salsa.

Created date

October 2010