Wednesday, June 17, 2009

Honey Cumin Glazed Pork Tenderloin

Mmmmmmm grilled pork tenderloin might just be my new favorite dinner. Throw together the marinade in the morning, slap it on the grill with a sweet glaze, and just wait for your meat thermometer to read 160-165. How much easier is it than that?

The honey-cumin glaze for this pork really seals in the flavor, and allows for beautiful caramelization. Joey said he was never a fan of pork tenderloin until he had mine - I love getting compliments like that! I served this with the watermelon and feta salad below and my "famous" baked sweet potato fries. Which led us to the discovery that Caroline now prefers sweet potatoes to her previous favorite food, blueberries. She passed right over her blueberries and polished off her sweet poatoes in no time flat!

Honey-Cumin Glazed Pork Tenderloin

  • 1 pork tenderloin, trimmed of fat and membrane
  • 1/4 cup low sodium soy sauce
  • 3 Tbsp honey
  • 1 tsp lime zest
  • 1 tsp ground cumin
  • 1/2 tsp chile powder
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 3 Tbsp canola oil
For the glaze:
  • 2 Tbsp honey, warmed
  • 1 tsp ground cumin
  • 1/2 tsp chile powder
Combine the ingredients for the marinade in a large ziploc bag. Season pork with salt and pepper, and add to bag. Massage marinade into pork through the bag, and refrigerate several hours.

Heat grill to medim heat. Remove pork from marinade, and brush both sides with honey glaze. Grill until a thermometer inserted in the thickest part of the meat reads 160-165 degrees F, turning once (I flipped it after about 10 minutes). Remove from heat, cover with foil, and allow to rest 15 minutes before slicing.


Post a Comment