Pork Tenderloin With Jalapeno Paste
1/4 cup canola oil, plus more for grill
4 cloves garlic
1 chopped jalapeno chile, (remove seeds and ribs for less heat)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 whole pork tenderloins, (3/4 pounds each)
Heat grill to high.
Lightly oil grill rack.
In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute.
Spread paste over tenderloins.
Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees. 10 to 20 minutes.
Remove from grill; let rest 10 minutes before slicing and serving.
Pairs Well With
Something yummy from the 2003 August / July issue of Everyday Food. I usually cook this in a 325' oven until done. Sometimes I'll put all the paste on only one pork tenderloin instead of two. The Jalapeno paste has such a wonderful aroma I'm sure we could find something else to use it on. It's almost like a Jalapeno version of Pesto Sauce. mmmm mmmm