Latin Rub Pork with Tomatillo Salsa
- 2 pork tenderloins, trimmed
- 1 tablespoon cumin seed, ground
- 1 teaspoon coriander seed, ground
- 1/2 teaspoon cayenne pepper, ground
- 3 ounces olive oil
- 1 lime juice
- 1 lime zest
- 2 garlic cloves, minced
- 1 serrano chile, minced
- Canola oil as needed
- Salt as needed
- Black pepper as needed
- Tomatillo Salsa (see recipe on this site)
Season tenderloins with salt and freshly ground black pepper. Preheat a large saute pan over a high burner. When hot, add the canola oil. Add tenderloins and sear on all sides until well browned. Transfer tenderloins to a roasting rack and place them in the oven. Cook to an internal temperature of 148º F. Rest tenderloins for 5 minutes before slicing. Serve with Tomatillo Salsa.
Yield: 8 servings
Suggested Wine Pairings: Beaujolais, Riesling, Pinot Grigio