Pork Tenderloin with Indian Spices
Pork tenderloins cook quickly, and like chicken breasts, can dry out easily. The foil packet helps prevent this by cooking the lean meat in a flavorful marinade steam bath. This is mildly spiced, to keep it kid-friendly, but you can always amp it up with a teaspoon of turmeric and more chiles, if you like.
- 1 medium pork tenderloin, about 1 1/4 pound
- 1 tablespoon yellow mustard seed
- 1 tablespoon brown mustard seed
- 1 teaspoon coriander, ground
- 2 teaspoons red pepper flakes
- 1/4 cup cilantro, chopped
- 1 teaspoon coarse salt
- 1 tablespoon canola oil
- 2 tablespoons apple juice
- Unwrap the pork tenderloin and pat dry. Tear a piece of foil 5 inches longer than the tenderloin, and place the meat in the center of the foil.
- In a cup, mix the mustard seeds, coriander, red pepper flakes, cilantro, salt, canola oil and apple juice. Drizzle over the pork, coating the meat with spices and herbs evenly. Pull up the sides of the foil and fold the edges together to crimp over the length of the tenderloin allowing some air space around the pork. Crimp the ends of the foil to fully seal the packet.
- Preheat the grill on high, and when hot, reduce the heat to medium. Place the packet on the grill, seam side up. Grill for about 10 minutes, then turn the packet over. After 10 minutes, turn it again. Cook for another 5 minutes, then use an instant-read thermometer to check the center temperature of the pork. It should be at 160⁰F after about 30 minutes, depending on your grill. Reseal the foil packet, and allow the meat to rest for about 5 minutes before slicing.
This tender pork goes well with flatbreads, chutney and cucumber salad.
138 calories, 5 g. fat, 61 mg. cholesterol, 437 mg. sodium, 2 g. carbohydrate, 1 g. fiber, 20 g. protein