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Monday, March 19, 2012

Recipe for Coriander and Paprika Rubbed Pork Tenderloin

Hopefully it is getting close to grilling out weather where you are.  Don't hate me...we are fortunate to be able to grill out year round here and one of our favorites is pork tenderloin on the grill.  I'll often just pull a bunch of herbs or spices out of the fridge or cupboard, mix them up, rub the tenderloin down and then Mr. ELEB works his magic on the grill.  Such is the story for this recipe.

Time: 30 minutes
Yield: 3 servings


  • 1 lb pork tenderloin
  • 1 TBSP olive oil
  • 1 TBSP ground coriander seed
  • 1 TBSP paprika
  • ½ TBSP coarse sea salt
  • 2 tsp freshly ground pepper

  • Heat grill to hot.
  • Mix all seasonings together to make rub.
  • Rub pork with olive oil and then pat rub over all sides.
  • Grill-direct for 5 minutes per side then turn grill to medium and cook an additional 12 minutes, turning once; about 22 minutes total for 1 lb tenderloin.
  • Remove from grill and let rest for 5 minutes.
  • Slice and serve.
Cooking times may be different on your grill-the pork should start to feel firm when gently pressed with your finger.  Internal temperature should read about 155-160 degrees for a slightly pink center.  If you overcook it, it will be dry and tasteless; remember it continues to cook while resting.

I served this with some wild and brown rice and my microwaved acorn squash.  Perfect end to a perfect Maui day!  Aloha.