New This Month

Pork Tenderloin With Jalapeno Paste


The mild flavor of the pork benefits from the heat and spice of the garlic and jalapenos.

  • Prep:
  • Total Time:
  • Servings: 4

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.

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 a comment