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Pork Tenderloin With Jalapeno Paste

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    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.
    Everyday Food, July/August 2003
    • Prep Time 25 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    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

    1. 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.
    2. Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees. 10 to 20 minutes.
    3. Remove from grill; let rest 10 minutes before slicing and serving.

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