Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep Time
23 Mins
Cook Time
21 Mins
Chill Time
8 Hours
Yield
Makes 6 servings

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. 

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

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