Title: Cumin-Crusted Pork Tenderloin With Orange-Jalapeno Glaze
Yield: 6 Servings

Ingredients

***GLAZE***
1 ts canola oil
3 jalapeno peppers
--seeded and minced
3 cloves garlic; minced
1 c fresh orange juice
1/2 c cider vinegar
1/2 c molasses
salt & freshly ground black
-pepper; to taste
***PORK***
1/4 c cumin seeds
2 tb crushed black pepper
1 tb kosher salt
2 pork tenderloins; trimmed
--12-ounces each

Instructions

TO MAKE GLAZE: In a small nonreactive saucepan, heat oil over medium heat.
Add jalapenos and garlic; cook, stirring, until fragrant, about 1 minute.
Add orange juice and vinegar and bring to a boil. Reduce heat to low and
simmer, uncovered, until reduced to 1/2 cup, 30 to 40 minutes. Remove from
heat and stir in molasses. Season with salt and pepper. Set aside.

TO MAKE PORK: 1. Prepare a grill for two-level cooking.

2. In a small dry skillet, heat cumin seeds over low heat, stirring
constantly, until fragrant, about 2 minutes. Place in a small bowl and stir
in pepper and salt. Press cumin mixture into pork, coating all sides.

3. When grill is medium-hot, sear pork over hot side of grill until browned
on all sides, about 12 minutes. Move to cooler side of grill, tent with
aluminum foil and cook, turning occasionally, until pork is only slightly
pink in the center, 8 to 10 minutes; during last 3 minutes of cooking,
brush with 1/3 cup of reserved glaze.

4. Transfer pork to a cutting board, tent with aluminum foil and let rest
for 10 minutes. Cut across the grain into 1-inch-thick slices. Serve,
passing remaining glaze separately.

Makes 6 servings.

255 calories per serving; 26 grams protein; 6 grams fat (1.5 grams
saturated fat); 26 grams carbohydrate; 780 mg sodium; 79 mg cholesterol; 1
gram fiber.

Busted by Gail Shermeyer >