Pork tenderloin marinates and grills quickly, and slices up beautifully on the plate. The key is to sear it first, and not to overcook it. The cumin in the marinade for this dish adds an earthiness that really comes out on the grill. A medium-bodied Pinot Noir from Carneros, Russian River Valley, or Oregon is a fine match with the aromatic pork.
Ingredients
- 4 garlic cloves, finely chopped
- 2 tbsp ground cumin
- 1 tsp ground coriander
- 2 tbsp extra-virgin olive oil
- 1 tsp dry mustard
- 1 tbsp salt
How to Make It
- In a large, heavy self-sealing plastic bag, combine the garlic, spices, olive oil, dry mustard, salt, and pepper. Add the pork, turn to coat, and refrigerate for at least 2 hours or overnight.
- Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
- Remove the pork from the refrigerator 30 minutes before grilling. Grill the pork for 3 minutes on each of all four sides, a total of 12 minutes. Transfer to a carving board and tent with aluminum foil; let rest for 10 to 15 minutes. Cut the pork into slices 1 in/2.5 cm thick; reserve the juices. Serve drizzled with the juices and Salsa Verde.
