Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde

Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde
Sheri Giblin

Ingredients

  •  
  • 4 garlic cloves, finely chopped
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dry mustard
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pork tenderloins
  • Salsa Verde, for serving

I love to use this recipe in my cooking classes, as it's easy and delicious. The key to making a moist pork tenderloin is to quickly sear it first, and not let it overcook. This pairs well with a medium-bodied pinot noir, possibly from Carneros, Russian River Valley, or Oregon.

Directions

In a large, heavy self-sealing plastic bag, combine the garlic, spices, olive oil, dry mustard, salt, and pepper. Add the pork, turn to coat, and refrigerate for at least 2 hours or overnight.

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.

Remove the pork from the refrigerator 30 minutes before grilling. Grill the pork for 3 minutes on each of all four sides, a total of 12 minutes. Transfer to a carving board and tent with aluminum foil; let rest for 10–15 minutes. Cut the pork into slices 1–inch thick; reserve the juices. Serve drizzled with the juices and Salsa Verde.

Nutrition

Calories per serving:

255 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

13%

Servings:

6
  • Fat 66g 102%
  • Carbs 12g 4%
  • Saturated 16g 80%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 36g
  • Polyunsaturated 9g
  • Protein 212g 425%
  • Cholesterol 657mg 219%
  • Sodium 6,014mg 251%
  • Calcium 221mg 22%
  • Magnesium 335mg 84%
  • Potassium 4,286mg 122%
  • Iron 19mg 104%
  • Zinc 20mg 132%
  • Phosphorus 2,558mg 365%
  • Vitamin A 8µg 1%
  • Vitamin C 5mg 9%
  • Thiamin (B1) 10mg 669%
  • Riboflavin (B2) 3mg 204%
  • Niacin (B3) 68mg 338%
  • Vitamin B6 8mg 397%
  • Folic Acid (B9) 5µg 1%
  • Vitamin B12 5µg 88%
  • Vitamin D 3µg 1%
  • Vitamin E 7mg 33%
  • Vitamin K 19µg 24%
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