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Grilled Pork Tenderloin with Paprika Cumin Crust

A spunky fresh herb paste gives grilled meat a deliciously crusty exterior. Make extra, if you like, to use as a sauce for the meat (but keep the extra separate from the paste that goes on the raw pork).

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 6–8


24-32 ounce   (2 packages) Organic Prairie Pork Tenderloin
3     large cloves fresh garlic
1/2 teaspoon   salt
1/3 cup   chopped fresh flat-leaf parsley
1 1/2 tablespoon   chopped fresh tarragon (or 2 teaspoons dried tarragon)
2 tablespoon   smoked paprika
1 heaping tablespoon   cumin
3 tablespoon   Creole or whole-grain mustard
3 tablespoon   balsamic vinegar
3 tablespoon   olive oil
    freshly ground black pepper

1. Prepare a charcoal or wood-fired kettle-style grill until the coals are glowing evenly. (Or heat a gas-fired grill to medium hot).

2. Meanwhile, dry the pork tenderloins on paper towels, then place them on a plate and let them come to room temperature.

3. Chop the garlic, sprinkle it with the salt and then smash the garlic with the back of your knife until it forms a paste. Combine garlic paste, parsley, tarragon, smoked paprika, cumin, mustard and vinegar in a bowl. Whisk in the olive oil and lots of pepper.

4. Slather the paste all over the tenderloins. Grill the meat (covered) over the hot coals, turning them occasionally, until the outside is crusty brown and the meat is done. This will take about 15 minutes.

5. Let the tenderloins rest for 5 minutes, then slice them at an angle and serve immediately.

Copyright by Terese Allen