Grilled Pork Tenderloin with Jalapeño Paste

Grilled Pork Tenderloin with Jalapeño Paste

served with Peach Apricot Chutney

Serves 6-8 (2 to 3 slices per person)

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

When it’s time to fire up the grill, treat your friends and family to this scrumptious pork. To make this extra special, make a batch of downright tasty PeachApricot Chutney and place a jar of it on the platter. Serve it up with some terrific sides such as Spicy SweetPotatoes, Butternut Squash and SageOrzo, Cauliflower-Carrot Medley or Chickpea and Cauliflower Salad.  Leftover pork (if there is any!) will taste great on a crisp green salad topped with feta cheese.

¼ cup canola oil (plus more for oiling grill rack)

4 large cloves garlic

1 jalapeño chili, chopped (remove seeds and ribs for less heat)

1 teaspoon dried thyme

½ teaspoon Kosher salt

½ teaspoon ground coriander

¼ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

2 whole ¾-pound pork tenderloins

Heat grill to high.  Lightly oil the grill rack.  Place all the ingredients except the pork, into a small food chopper or blender.  Process until smooth, about 1 minute.  (The paste can be prepared in advance.)  Spread the paste over the 2 pork tenderloins.  Grill the tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155°F, about 10-20 minutes.  Remove the pork from the grill; let the pork rest for 10 minutes before slicing and serving.  (This will keep the pork juicy on the inside.)