I just wish I could tell you where we found this recipe, but it's not ours. I lost the source in a software transfer years ago. I've googled it and haven't found it yet. All I know is this has been a hands down favorite EVERY time we have made it. Here is tonights version.
Make the Cumin Mayonnaise first and let it sit in the fridge for a couple of hours to let the flavors get to know each other. It's soooooo much better.
4 teaspoons ground cumin
In a small skillet over medium heat (using no oil), add cumin and stir constantly until darkened (2 minutes). Remove from heat. Mix mayo, cumin, lime juice and cilantro in a bowl. Cover and let chill for an hour before serving.
Tonight, I didn't have cilantro on hand so I added a teaspoon of black pepper to the cumin in the pan.
While that rested, I made the tenderloin
Southwestern Pork Tenderloins W/ Cumin Mayonnaise
2 1 lb pork tenderloins
Rub tenderloins w/ dry rub of cumin, chili powder, salt and pepper. Oil a grill rack and place 5 inches from heat source. Cook, turning several times until internal temp is 150 degrees. Serve sliced w/ Cumin Mayonnaise.
The last time we made this, I did it indirect at 350f for about 20 minutes on the Big Green Egg. Tonight I seared it direct over a 400f fire for 90 seconds a side before going to the indirect set up. I pulled it off at 150f internal temp and let it rest for 10 minutes.
I served it up with a generic southwestern mexicorn mix, garlic bread, and I converted this oven roasted potato dish to southwestern by subbing out the rosemary with some of the left over pork rub.
My 20 y/0 son, Brett, and my wife both said it was the best pork they've ever had (that means a lot around this house because we eat a lot of pork!).