Featured Recipe

Featured Chef Katie Goodman’
Grilled Cumin-Lime Pork Tenderloin


This recipe for Cumin-Lime Pork Tenderloin turned out so juicy and tender. It's definitely a new favorite at our house. It's definitely worth the long marinade time. Serve it on it's own as your meat - it's great with grilled pineapple on the side - or use it in pork tacos or a fresh Mexican-inspired green salad.


2 1/2 teaspoons cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, minced
1/2 of a yellow onion, diced
1/3 cup chopped cilantro
1/2 of an Anaheim pepper, diced
1/4 cup olive or canola oil
1/2 cup fresh lime juice
1/2 cup pineapple juice
1 1/2-2 lb. pork tenderloin

Combine all the ingredients except the pork into a food processor to make the marinade. Give 3-4 quick pulses. Place the pork in a gallon sized zip top bag. Pour the marinade over the pork, seal the bag and marinade for 24-48 hours in the refrigerator.
Too cook: preheat the grill to high heat. Add the pork and turn the heat down to medium-high. Sear on each side for 3-5 minutes.

Insert a meat thermometer into the very center of the pork to test the temperature. The pork is safe to remove from the grill when the temperature reaches 145 degrees F.

If the pork has not yet reached 145 degrees F, then lower the temperature of the grill to medium-low and place the pork on the upper rack. Cook until the temperature reaches 145 degrees, testing every couple of minutes.

Remove pork from the grill and transfer to a platter and loosely tent with foil. Allow the tenderloin to rest for 5-10 minutes before cutting into it. Slice and serve.