Thursday, February 26, 2009

Southwestern Pork Tenderloin with Cumin Mayo

This one is one of our favorites. It works great as a mini-roast or sliced up on a pork po-boy. The roasted pork tenderloin is great enough on it's on, but the cumin mayo? I can't find the words to tell you how great it is.

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.

Cumin Mayonnaise


4 teaspoons ground cumin
1 cup mayonnaise
2 teaspoons fresh lime juice
3 teaspoons Chopped fresh cilantro

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
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper

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!).