Grilled Pork Tenderloin with Cilantro-Mint Marinade

By Shaylie

Custer insists that the key to full flavored and tender pork is to buy naturally raised meat. Her "all-purpose"
marinade of fresh herbs and toasted spices also works well with beef, lamb, chicken and fish.

Ingredients

• 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
• Salt
• Vegetable oil, for the grill

Details

Servings 10

Preparation

Step 1

i. 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.

2. 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.

3. 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.

4. Transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut the meat into 1/4-inch-thick slices.

MAKE AHEAD The grilled pork can be refrigerated for 2 days; let it return to room temperature before serving.

WINE A simple, fresh, fruity-spicy and versatile Pinot Noir from Oregon.