Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde Recipe


Nutrition

Cal/Serving: 254
Daily Value: 13%
Servings: 6

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
Fat11g17%
Saturated3g13%
Trans0g0%
Carbs2g1%
Fiber0g2%
Sugars0g0%
Protein35g71%
Cholesterol109mg36%
Sodium1015mg42%
Calcium36mg4%
Magnesium55mg14%
Potassium713mg20%
Iron3mg17%
Zinc3mg22%
Phosphorus425mg61%
Vitamin A31IU1%
Vitamin C1mg1%
Thiamin (B1)2mg111%
Riboflavin (B2)1mg33%
Niacin (B3)11mg56%
Vitamin B61mg66%
Folic Acid (B9)0µg0%
Vitamin B121µg15%
Vitamin D1µg0%
Vitamin E1mg5%
Vitamin K3µg4%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde
Sheri Giblin

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.

3.333335
Ratings6

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

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.

Recipe Details

Adapted from "The Winemaker Cooks" by Christine Hanna.

Servings: 6

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