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 11/27/19
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)
210 Calories
14g Fat
9g Carbs
12g Protein
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Nutrition Facts
Servings: 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. 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.

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Ingredients

  • For the Marinade:
  • 1/3 cup/80 milliliters olive oil
  • 1 shallot (chopped)
  • 1 to 2 cloves garlic (minced)
  • 2 tablespoons/30 milliliters white cooking wine
  • 3 leaves fresh sage
  • 1 teaspoon/5 milliliters cumin
  • 1 teaspoon/5 milliliters salt
  • 1 teaspoon/5 milliliters paprika
  • 1/4 teaspoon/1.25 milliliters white pepper
  • Optional: 1/4 teaspoon/1.25 milliliters cayenne pepper
  • For the Tenderloin:
  • 2 medium-sized pork tenderloins

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!