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 11g 17%
  • Carbs 2g 1%
  • Saturated 3g 13%
  • Fiber 0g 2%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 35g 71%
  • Cholesterol 109mg 36%
  • Sodium 1,002mg 42%
  • Calcium 37mg 4%
  • Magnesium 56mg 14%
  • Potassium 714mg 20%
  • Iron 3mg 17%
  • Zinc 3mg 22%
  • Phosphorus 426mg 61%
  • Vitamin A 1µg 0%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 2mg 112%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 1µg 0%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 3µg 4%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...