GRILLED CUMIN SPICED PORK TENDERLOIN
This easy Grilled Cumin Spiced Pork Tenderloin is perfect for summer nights. I season it with a quick, flavorful rub then throw it on the grill. While it cooks for 30 minutes, I make a salad and dinner is ready!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 7
Steps:
- Combine the spices then season the tenderloin all over.
- Preheat the grill to high, or preheat the broiler to high.
- Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
- Let the pork rest about 5 minutes before slicing.
Nutrition Facts : ServingSize 3 oz, Calories 162 kcal, Carbohydrate 2 g, Protein 27 g, Fat 5 g, Cholesterol 81 mg, Sodium 351 mg, Fiber 1 g
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
CUMIN AND GINGER RUBBED PORK TENDERLOIN
Provided by Anne Burrell
Time 2h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
- Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.
GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD
Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.
Provided by Melissa Clark
Categories dinner, barbecues, meat, project, main course
Time 40m
Yield 12 to 16 servings
Number Of Ingredients 24
Steps:
- Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
- Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
- Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
- Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
- Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
- While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
- Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.
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