Latin Spiced Pork Tenderloin
Yield
2 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Spice mixture | |||
| 2 | tablespoons |
cumin seeds
|
|
| 2 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
coriander
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
brown sugar
|
|
| 1 ½ | teaspoons |
red pepper flakes
|
|
| 24 | ounces |
pork tenderloin
two 12 ounce loins |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Spice mixture | |||
| 3E+1 | ml |
cumin seeds
|
|
| 3E+1 | ml |
chili powder
|
|
| 15 | ml |
coriander
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
freshly ground |
|
| 7.5 | ml |
cinnamon
|
|
| 7.5 | ml |
brown sugar
|
|
| 7.5 | ml |
red pepper flakes
|
|
| 693.6 | ml/g |
pork tenderloin
two 12 ounce loins |
|
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.
