Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde

I teach this recipe in my cooking classes because it’s easy and delicious. Pork tenderloin marinates and grills quickly, and slices up beautifully on the plate. The key is to sear it first, and not to overcook it. The cumin in the marinade for this dish adds an earthiness that really comes out on the grill.


Cumin-Crusted Grilled Pork Tenderloin
Two pork tenderloins
Four cloves of garlic, minced
Two tablespoons ground cumin
One teaspoon ground coriander
Two tablespoons olive oil
One teaspoon dry mustard
One tablespoon salt
1/2 teaspoon pepper

Salsa Verde


Cumin-Crusted Grilled Pork Tenderloin

Two hours before you plan to grill the pork, combine the garlic, spices, olive oil, dry mustard and salt and pepper. Rub this mixture on both sides of the pork, cover and refrigerate.

Prepare grill to medium high temperature. Remove the pork from the refrigerator and allow to come to room temperature. Grill pork 5-10 minutes on each side, depending on thickness. Let rest for 10-15 minutes, then slice into one inch rounds. Serve with salsa verde.

Serves six

Salsa Verde

In a blender or food processor, combine garlic, jalapeno, shallot, herbs, lime juice, salt and pepper, and blend until a paste is formed. With machine running, drizzle olive oil in a slow stream until emulsified. Drizzle over sliced pork, chicken, or fish.

Wine Pairing

Serve with HANNA Russian River Valley Pinot Noir.