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.
Coastal Living NOVEMBER 2010
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.
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