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:

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

Daily value:

13%

Servings:

6
  • Fat 66g 101%
  • Carbs 11g 4%
  • Saturated 16g 79%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 0g
  • Monounsaturated 35g
  • Polyunsaturated 9g
  • Protein 212g 424%
  • Cholesterol 657mg 219%
  • Sodium 6,089mg 254%
  • Calcium 219mg 22%
  • Magnesium 330mg 83%
  • Potassium 4,279mg 122%
  • Iron 19mg 104%
  • Zinc 20mg 132%
  • Phosphorus 2,547mg 364%
  • Vitamin A 8µg 1%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 10mg 669%
  • Riboflavin (B2) 3mg 204%
  • Niacin (B3) 67mg 337%
  • Vitamin B6 8mg 397%
  • Folic Acid (B9) 2µg 1%
  • Vitamin B12 5µg 88%
  • Vitamin D 3µg 1%
  • Vitamin E 7mg 33%
  • Vitamin K 19µg 24%
Have a question about nutritional data? Let us know.
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