Sage and Cumin Pork Tenderloin

By Derrick Riches

Updated 12/29/18

Sage and Cumin Pork Tenderloin
Regarding BBQ, Inc.
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
210 Calories
14g Fat
9g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 210
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 12%
Cholesterol 30mg 10%
Sodium 416mg 18%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 12g
Calcium 55mg 4%
*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. I 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

  • 2 medium sized pork tenderloins
  • 1/3 cup (80 mL) olive oil
  • 1 shallot, chopped
  • 1-2 cloves garlic, minced
  • 2 tablespoons (30 mL) white cooking wine
  • 3 leaves of fresh sage
  • 1 teaspoon (5 mL) cumin
  • 1 teaspoon (5 mL) salt
  • 1 teaspoon (5 mL) paprika
  • 1/4 teaspoon (1.25 mL) white pepper
  • 1/4 teaspoon (1.25 mL) cayenne pepper (optional)

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 refrigerator for 1-2 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 35-45 minutes, or until internal temperature reaches 165 F.
  7. Remove from heat, let rest for 5 minutes, slice into medallions and serve.