Grilled Pork Tenderloin with Cilantro Mint Marinade and Garden Picked VegetablesCourse: DinnerCuisine: AmericanDifficulty: Easy
I found this recipe in Food & Wine magazine which I have subscribed to for over 25 years. I am a huge fan of food/cooking magazine. We love pork tenderloin as it is very easy to cook and is very versatile. This recipe is delicious. I made a few changes the couple times I have made it. The marinade is so good that the second time I made it I made more to dip the grilled vegetables in. You can even add some plain Greek yogurt to make it more thick and use it for a dip with raw vegetables. The flavors work so well. If you don’t want to grill, you can always sear the pork tenderloin on a grill pan and then finish in the oven.
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3/4 teaspoon fennel seeds
1 bunch fresh cilantro
3/4 cup extra virgin olive oil
1 medium onion, quartered (red gives more flavor but yellow works)
1/2 cup fresh mint leaves
1 Tablespoon fresh orange juice
1 teaspoons freshly grated orange zest
2 lbs pork tenderloin
Freshly ground pepper
1/4 cup whole Greek yogurt to add to the reserved marinade to make a dip, optional
- In a small skillet, toast the coriander, cumin and fennel over medium heat until fragrant, about 2 minutes. Transfer to a plate and allow to cool. In a spice grinder, grind the spiced into a fine powder.
- In a blender, combine the cilantro, olive oil, onion, mint, orange juice, and zest, puree until smooth. Scrape into a glass dish and add the toasted spices. Divide the marinade, remove 1/2 cup and keep in a jar to serve with the meal or to mix with the yogurt.
- Season the pork tenderloins with salt and fresh ground pepper. Add to the marinade and toss to coat. Refrigerate overnight and turning occasionally.
- Remove pork from the refrigerator and allow to come to room temperature about 45 minutes. Light the grill. Remove the pork from the marinade and season with more salt and pepper. Grill the tenderloins over medium hot fire or on a grill pan on a stove, turning occasionally for about 20-25 minutes. They are done when an instant read thermometer sticks in and registers 140. for medium.
- Transfer tenderloins to a cutting board and allow to rest, cover loosely with foil for 5 minutes. Slice and serve with grilled vegetables: zucchini, eggplant, and peppers. Serve with the reserved marinade.