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 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3/4 teaspoon fennel seeds
1 cup cilantro
1 cup extra-virgin olive oil
1 medium onion, quartered
1/2 cup mint leaves
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
5 pounds whole pork tenderloins
Freshly ground pepper
Vegetable oil, for the grill
Cornmeal-Cheddar Biscuits and Spiced Tomato Ketchup, for serving
How to Make It
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.
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.
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.
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.
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