Sage and Cumin Pork Tenderloin

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 01/20/22
Sage and Cumin Pork Tenderloin
Regarding BBQ, Inc.
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
346 Calories
18g Fat
3g Carbs
40g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 346
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 19%
Cholesterol 110mg 37%
Sodium 477mg 21%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 40g
Vitamin C 2mg 8%
Calcium 22mg 2%
Iron 2mg 13%
Potassium 704mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A unique blending of sage, cumin, and other spices are used in this recipe. We recommend grilling over charcoal, but gas works just as well. If so inclined, double the marinade recipe and set half aside for brushing onto the pork while it's cooking.

Ingredients

For the Marinade:

  • 1/3 cup (80 milliliters) olive oil

  • 1 shallot, chopped

  • 1 to 2 cloves garlic, minced

  • 2 tablespoons white wine

  • 3 leaves fresh sage

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • 1/4 teaspoon freshly ground white pepper

  • 1/4 teaspoon cayenne pepper, optional

For the Tenderloin:

Steps to Make It

  1. Gather the ingredients.

  2. In blender or food processor, blend marinade ingredients.

  3. Place tenderloins into resealable plastic bag. Pour mixture onto pork, making sure it is well coated (this will be a thick marinade), seal bags and place into the refrigerator for 1 to 2 hours.

  4. Prepare the charcoal grill, or if using gas, preheat to medium.

  5. Remove tenderloins from bag and place onto grill.

  6. Cook, turning occasionally, for 35 to 45 minutes, or until internal temperature reaches 165 F.

  7. Remove from heat and let rest for 5 minutes.

  8. Slice into medallions and serve.

  9. Enjoy.