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45 minutes
Prep: 10 minutes
Cook: 30 minutes
476 calories per serving view nutrition facts
2 servings
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| Spice mixture | |||
| 2 | tablespoons | cumin seeds | |
| 2 | tablespoons | chili powder | |
| 1 | tablespoon | coriander | |
| 1 | tablespoon | salt | |
| 1 | tablespoon | black pepper | freshly ground |
| 1 1/2 | teaspoons | cinnamon | |
| 1 1/2 | teaspoons | brown sugar | |
| 1 1/2 | teaspoons | red pepper flakes | |
| 24 | ounces | pork tenderloin | two 12 ounce loins |
Heat grill.
Toast cumin seeds in small skillet over medium heat, shaking occasionally, until fragrant, 2 to 3 minutes; cool.
Transfer to spice mill, coffee grinder or mortar with remaining spices; grind to powder.
Makes 1/2 cup.
Rub 2 tablespoons spice mixture over each tenderloin.
Grill over medium-low heat 20 to 25 minutes.
Serve with lime wedges, if desired.
| % Daily Value* | |
| Total Fat 15.0g | 22% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 3741mg | 156% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 5.0g | 22% |
| Sugars 4.0g | |
| Protein 73.0g | 146% |
| Vitamin A | 50% | Vitamin C | 17% | |
| Calcium | 14% | Iron | 61% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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