Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde
- 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.
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.
Calories per serving:254 calories
Dietary restrictions:High Protein, Low Carb Sugar Conscious, Paleo, 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
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