Grilled Pork Tenderloin

Prep Time: 23 minutes
Cook Time: 21 minutes
Chill: 8 hours
Yield: Makes 6 servings

Ingredients

• 1  tablespoon  whole cumin seeds
• 1  teaspoon  whole black peppercorns
• 2  (1-pound) pork tenderloins
• 2  tablespoons  chopped fresh mint
• 2  minced garlic cloves
• 1/2  teaspoon  salt
• Green Apple-Cucumber Salsa

Preparation

1. Toast cumin seeds and peppercorns in a small dry skillet over medium heat, shaking skillet often, 3 minutes or until spices are fragrant. Transfer to a plate to cool, and crush spices with a mortar and pestle. (You can also transfer spices to a heavy-duty zip-top plastic bag, seal bag, and crush with a meat mallet or rolling pin.) Set aside 1/2 teaspoon spice mixture for salsa.

2. Sprinkle pork with remaining spice mixture, mint, and garlic, pressing to adhere. Cover and chill up to 8 hours.

3. Sprinkle pork with salt, and grill, covered with grill lid, over medium-high heat (350° to 400°), turning every 5 minutes, 18 to 20 minutes or until thermometer registers 155° and tenderloin is slightly pink in center.

4. Place pork on a cutting board; loosely cover with foil, and let stand 10 minutes. Cut into slices, and serve with Green Apple-Cucumber Salsa.

Jackie Mills, R.D., Coastal Living, NOVEMBER 2010