Grilled Pork Tenderloin with Cilantro-Mint Marinade
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
July 2001
Gallery
Credit:
© James Baigrie
Recipe Summary
Ingredients
Directions
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.