Grilled Pork Tenderloin with Cilantro Mint Marinade
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
20
minutesI love cilantro and we have a mint bush that is growing crazy. We can’t pick enough!!!I always marinate this overnight as well as with chicken. This needs to marinate for 5 hours or overnight.
Ingredients
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons curry
3/4 teaspoon fennel seeds
1 bunch of cilantro
1/2 cup olive oil
1 medium onion, quartered
1/2 cup mint leaves
2 Tablespoons fresh orange juice
1 teaspoon finely grated orange zest
3-4 lbs pork tenderloin
Salt and fresh ground pepper
Directions
- In a small pan, place all the seeds and cook over medium heat for about 2-3 minutes until fragrant. While the seeds toast, carefully swish them around in the pan. Once they cool for about 8 minutes, grind them in a spice grinder. Grind into a fine powder. Set aside.
- In a blender, add the cilantro, olive oil, mint, onion, orange juice and zest. Puree until smooth then add the ground spices and pulse one more time. Place the pork tenderloins in a plastic bag or in a glass dish and cover with the marinade. Marinade for 5 hours to overnight in the refrigerator.
- Light the grill or preheat a grill pan (if using a grill pan, preheat oven to 425 and oil the pan. Place pan in oven and allow to heat up. Add the tenderloins to the pan and cook for 25 minutes). Grill the pork over medium hot fire and turn occasionally for about 20 minutes until the meat registers 140 degrees for medium.
- Transfer to a cutting board and allow to rest for 5 minutes. Slice and serve with vegetable of choice and some polenta.
