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Cumin-Crusted Pork Tenderloin

Kevin Short 960

As a five time B.A.S.S Champion and professional angler on the Bassmaster Elite Series Tour, Kevin Short spends most of his days on the water. But at the end of the day, he looks forward to getting his feet back on dry land…where he spends his nights grilling on his Big Green Egg. Here is one of K-Pink’s favorites.

K-Pink Cumin-Crusted Pork Tenderloin with Orange-Jalapeno Glaze

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Ingredients

Glaze
1 tsp canola oil
3 jalapeño peppers, seeded and minced
3 cloves garlic, minced
1 cup fresh orange juice
½ cup cider vinegar
½ cup molasses
Salt and freshly ground black pepper to taste

Pork
¼ cup cumin seeds
2 tbsp crushed black pepper
1 tbsp Kosher Salt
2 12-ounce pork tenderloins, trimmed

Instructions

Glaze
Set the EGG for direct cooking at 300°F/149°C degrees.

In a Stir-Fry & Paella Pan or nonreactive saucepan, heat oil over medium heat. Add jalapeños and garlic. Cook, stirring, until fragrant – about 1 minute.

Add orange juice and vinegar and bring to boil. Reduce heat to low and simmer, uncovered, until reduced to ½ cup. Remove from heat and stir in molasses.  Season with salt and pepper. Set aside.

Pork
In a small dry skillet, heat cumin seeds, 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.

Bump up the heat in the BGE to 450°F/232°C; sear pork until browned on all sides.

Reduce temp of BGE to 350°F/177°C, tent pork with aluminum foil and cook, turning occasionally, until pork is only slightly pink in the center – about 8-10 minutes. During last 3 minutes of cooking, brush with ⅓ cup of reserved glaze.

Transfer pork to 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. Serve with Grilled Corn Salad with Black Beans & Rice

Grilled Corn Salad with Black Beans & Rice

Ingredients
2/3 cup short-grain brown rice
15-ounce can black beans, drained and rinsed
3 large ears of corn, husked
2 medium red onions, cut into 3/8 inch slices
1 green bell pepper, cored and quarter lengthwise
1 small ripe avocado
½ cup hot tomato salsa, preferably chipotle
½ cup fresh orange juice
⅓ cup fresh lime juice
3 tbsp chopped fresh cilantro
1 tbsp canola oil
¾ tsp ground cumin
Salt and freshly ground black pepper to taste
Tortilla chips (optional)

Instructions
In a large pot of boiling salted water, cook rice until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl and toss with beans and set aside.

Set the EGG for direct cooking at 350°F/177°C.

Lightly oil the cooking grid and grill corn, onions and bell pepper, turning frequently, until tender and charred about 10 to 12 minutes.

Cut kernels from the cobs and add to reserved rice and beans. Dice bell pepper and half of the onions; add to rice mixture. Place remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. season with salt and pepper. Toss 3 tbsp of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips if desired.

Makes about 7 cups