"Hunger is the best sauce in the world."--Cervantes

Cumin-Crusted Pork Tenderloin with Orange Jalapeņo Glaze Recipe

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This recipe for Cumin-Crusted Pork Tenderloin with Orange Jalapeņo Glaze, by , is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Barr-Cole
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Glaze:
1 t. olive oil
3 jalapeņo peppers, seeded and minced
3 cloves garlic, minced
1 c. fresh orange juice
1/2 c. cider vinegar
1/2 c. molasses
1/4 c. port (optional)
Salt and pepper to taste

Pork:
1/4 c. cumin seeds
2 T. crushed black pepper
1 T. salt
2 12-oz. pork tenderloins
1 T.

Directions:
Directions:
Glaze: In a small pan, heat oil. Add jalapeņos and garlic, stirring until fragrant, about 1 min. Add orange juice and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/2 c. (30 - 40 min.) Remove from heat and stir in molasses and port. Season with salt and pepper. Set aside.

Pork: In a small dry skillet, heat cumin seeds over low heat, stirring constantly until fragrant, about 2 min. Place in small bowl. Stir in pepper and salt. Press mixture into pork, coating all sides.

Grill over medium-high heat until browned on all sides. Lower heat, and grill until meat thermometer registers 150 F. Remove from heat. Cover with foil. Let rest 5 - 10 min. Slice. Arrange on platter. Spoon some sauce over. Serve remaining on side.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
About 1 1/2 hrs. including grilling time.

 

 

 

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