Pork Tenderloin With Jalapeno Paste

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.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Tenderloin With Jalapeno Paste

Source: Everyday Food, July/August 2003


  • 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)


  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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