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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cumin-Crusted Pork Tenderloin with Orange Jalapeņo Glaze Recipe

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This recipe for Cumin-Crusted Pork Tenderloin with Orange Jalapeņo Glaze is from The Kerr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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