- 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
- 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.
The grilled pork can be refrigerated for 2 days; let it return to room temperature before serving.
A simple, fresh, fruity-spicy and versatile Pinot Noir from Oregon best complements the smoky pork tenderloin and the spicy-sweet ketchup.