Grilled Pork Tenderloin

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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe from Coastal Living

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. 

Ingredients

  • 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
  • Green Apple-Cucumber Salsa

Preparation

Cook Time:
Prep Time:
Chill: 8 Hours

  1. 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. 2. Sprinkle pork with remaining spice mixture, mint, and garlic, pressing to adhere. Cover and chill up to 8 hours.
  3. 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. 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.
Jackie Mills, R.D.,
November 2010