Cumin-Crusted Grilled Pork Tenderloin With Salsa Verde
Cumin-Crusted Grilled Pork Tenderloin With Salsa Verde
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.
Servings
6
servings
Ingredients
Directions