- Nathan Myhrvold born (1959)
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.