Latin Spiced Pork Tenderloin
Submitted by bluerain3412
Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
45 minToasting whole cumin seeds in a dry pan before grinding them releases oils that smell incredible and taste even better than the pre-ground stuff.
This spice blend has enough heat from the chili and red pepper to keep things interesting, balanced by cinnamon and brown sugar for warmth.
Grill over medium-low heat so the crust doesn’t char before the meat cooks through.
Grilling Tips
- Make extra spice mixture and store it in an airtight jar for quick weeknight marinades
- Let the rubbed tenderloin sit for 30 minutes before grilling so the spices penetrate the meat
- Use an instant-read thermometer to hit 145°F for juicy, slightly pink pork
Ingredients
Directions
Heat grill.
Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.
Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder.
Makes ½ cup.
Rub 2 tablespoons spice mixture over each tenderloin.
Grill over medium-low heat 20 to 25 minutes.
Serve with lime wedges, if desired.
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