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Cumin-Crusted Pork Tenderloin with Orange-Jalapeno Glaze

1 teaspoon canola oil
3 jalapeno peppers seeded and minced
3 cloves garlic -- minced
1 cup fresh orange juice
1/2 cup cider vinegar
1/2 cup molasses
salt & freshly ground black pepper -- to taste
1/4 cup cumin seeds
2 tablespoons crushed black pepper
1 tablespoon kosher salt
2 pork tenderloins -- trimmed 12-ounces each

TO MAKE GLAZE: In a small nonreactive saucepan, heat oil over medium heat. Add jalapenos and garlic; cook, stirring, until fragrant, about 1 minute. Add orange juice and vinegar and bring to a boil. Reduce heat to low and simmer, uncovered, until reduced to 1/2 cup, 30 to 40 minutes. Remove from heat and stir in molasses. Season with salt and pepper. Set aside.

TO MAKE PORK: 1. Prepare a grill for two-level cooking.

2. In a small dry skillet, heat cumin seeds over low heat, stirring constantly, until fragrant, about 2 minutes. Place in a small bowl and stir in pepper and salt. Press cumin mixture into pork, coating all sides.

3. When grill is medium-hot, sear pork over hot side of grill until browned on all sides, about 12 minutes. Move to cooler side of grill, tent with aluminum foil and cook, turning occasionally, until pork is only slightly pink in the center, 8 to 10 minutes; during last 3 minutes of cooking, brush with 1/3 cup of reserved glaze.

4. Transfer pork to a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut across the grain into 1-inch-thick slices. Serve, passing remaining glaze separately.

Makes 6 servings.

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