Sage and Cumin Pork Tenderloin

Sage and Cumin Pork Tenderloin
Sage and Cumin Pork Tenderloin. Regarding BBQ, Inc.
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: Serves 4 to 6
Ratings (6)

By Derrick Riches

Updated 04/04/17

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.

What You'll Need

  • 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)

How to Make It

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

2. 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.

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

4. Remove tenderloins from bag and place onto grill.

5. Cook, turning occasionally, for 35-45 minutes, or until internal temperature reaches 165 degrees F.

6. Remove from heat, let rest for 5 minutes, slice into medallions and serve.

Nutritional Guidelines (per serving)
Calories 210
Total Fat 14 g
Saturated Fat 2 g
Unsaturated Fat 9 g
Cholesterol 30 mg
Sodium 416 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Protein 12 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)