Sage and Cumin Pork Tenderloin
A unique blending of sage, cumin, and other spices are used in this recipe. I recommend grilling over charcoal, but gas works just as well.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- For the Marinade:
- ⅓cup/80 milliliters olive oil
- 1shallot (chopped)
- 1to 2 cloves garlic (minced)
- 2tablespoons/30 milliliters white cooking wine
- 3leaves fresh sage
- 1teaspoon/5 milliliters cumin
- 1teaspoon/5 milliliters salt
- 1teaspoon/5 milliliters paprika
- ¼teaspoon/1.25 milliliters white pepper
- Optional: 1/4 teaspoon/1.25 milliliters cayenne pepper
- For the Tenderloin:
- 2medium-sized pork tenderloins
Instructions
Step 1
Gather the ingredients.Step 2
In blender or food processor, blend marinade ingredients.Step 3
Place tenderloins into resealable plastic bag. Pour mixture onto pork, making sure it is well coated (this will be a thick marinade), seal bags and place into the refrigerator for 1 to 2 hours.Step 4
Prepare the charcoal grill, or if using gas, preheat to medium.Step 5
Remove tenderloins from bag and place onto grill.Step 6
Cook, turning occasionally, for 35 to 45 minutes, or until internal temperature reaches 165 F.Step 7
Remove from heat and let rest for 5 minutes.Step 8
Slice into medallions and serve.Step 9
Enjoy.