Monday, September 5, 2016

Grilled Pork Tenderloin with Jalapeño Paste

Grilled Pork Tenderloin with Jalapeño Paste

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.)

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