Reviews Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Back to Pork Tenderloin With Jalapeno Paste All Reviews for Pork Tenderloin With Jalapeno Paste - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pork Tenderloin With Jalapeno Paste Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup canola oil, plus more for grill 4 cloves garlic 1 chopped jalapeno chile, (remove seeds and ribs for less heat) 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon pepper 1/4 teaspoon ground cumin 2 whole pork tenderloins, (3/4 pounds each)
Cook’s Notes The seeds and ribs are the hottest parts of the chile. You can control the heat by removing all or some of these before chopping.
Gallery Pork Tenderloin With Jalapeno Paste
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Gallery
Pork Tenderloin With Jalapeno Paste
Pork Tenderloin With Jalapeno Paste
Pork Tenderloin With Jalapeno Paste
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup canola oil, plus more for grill 4 cloves garlic 1 chopped jalapeno chile, (remove seeds and ribs for less heat) 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground coriander 1/4 teaspoon pepper 1/4 teaspoon ground cumin 2 whole pork tenderloins, (3/4 pounds each)
Directions
Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees, 10 to 20 minutes.
Remove from grill; let rest 10 minutes before slicing and serving.
Cook’s Notes The seeds and ribs are the hottest parts of the chile. You can control the heat by removing all or some of these before chopping.
Cook’s Notes
The seeds and ribs are the hottest parts of the chile. You can control the heat by removing all or some of these before chopping.
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
4 Ratings 5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Pork Tenderloin With Jalapeno Paste
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork Tenderloin With Jalapeno Paste
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
