My F&W
quick save (...)
Grilled Pork Tenderloin with Cilantro-Mint Marinade
© James Baigrie

Grilled Pork Tenderloin with Cilantro-Mint Marinade

  • SERVINGS: 10
  • HEALTHY
  • MAKE-AHEAD

Danielle Custer insists that the key to full-flavored and tender pork is to buy naturally raised meat from producers such as Niman Ranch (nimanranch.com). Her "all-purpose" marinade of fresh herbs and toasted spices also works well with beef, lamb, chicken and fish.

Plus: More Pork Recipes and Tips

  1. 1 1/2 teaspoons coriander seeds
  2. 1 1/2 teaspoons cumin seeds
  3. 3/4 teaspoon fennel seeds
  4. 1 cup cilantro
  5. 1 cup extra-virgin olive oil
  6. 1 medium onion, quartered
  7. 1/2 cup mint leaves
  8. 1 tablespoon fresh orange juice
  9. 1 teaspoon finely grated orange zest
  10. 5 pounds whole pork tenderloins
  11. Freshly ground pepper
  12. Salt
  13. Vegetable oil, for the grill
  14. Cornmeal-Cheddar Biscuits and Spiced Tomato Ketchup, for serving
  1. In a small skillet, lightly toast the coriander, cumin and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer to a plate and let cool. In a spice or coffee grinder, grind the seeds to a fine powder.
  2. In a blender, combine the cilantro with the olive oil, onion, mint, orange juice and zest; puree until smooth. Scrape the marinade into a large glass baking dish. Stir in the ground spices. Season the pork with pepper and add to the marinade; turn to coat. Refrigerate for 2 to 4 hours, turning occasionally.
  3. Light a grill or preheat a grill pan. Remove the pork from the marinade and scrape off any excess. Season generously with salt and pepper. Lightly brush the grate with vegetable oil. Grill the tenderloins over a medium-hot fire or in the grill pan, turning occasionally, for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 140° for medium.
  4. Transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut the meat into 1/4-inch-thick slices. Split the Cornmeal-Cheddar Biscuits, spread with Spiced Tomato Ketchup and make sandwiches with the pork.
Make Ahead The grilled pork can be refrigerated for 2 days; let it return to room temperature before serving.

Suggested Pairing

A simple, fresh, fruity-spicy and versatile Pinot Noir from Oregon best complements the smoky pork tenderloin and the spicy-sweet ketchup.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.