An easy and tender grilled pork tenderloin with a complex mustard seed, pepper and coriander rub. Easy for a weeknight dinner. With one generously sized tenderloin (from Costco – theirs are particularly large) we had enough to serve 4 medium-hungry people.
You can see, in this picture above, a very old, probably 100-year or more old, well-used carbon-steel knife. My DH is very proud of that knife, and the carving fork that matches it. One year (probably about 35-40 years ago) my DH was visiting his mother, who was then a widow, and they were driving 30 miles from their home town in Ocean City, NJ, to the cemetery to visit Dave’s father’s grave. You’d never just drive by this place – it’s literally in the middle of nowhere. The small town isn’t even on the maps anymore. It’s where some of the grandparents and their parents are buried. The family plot.
On the way there my DH saw, off at a little clearing in the forest, a makeshift swap meet. I don’t know the why of it – even he doesn’t remember now – but they stopped. My hubby doesn’t usually stop at such things, but he/they did. And he ended up buying the knife and fork set from an old geezer for $8.00. Dave has tenderly cared for them all these years. Since the knife is carbon steel, it holds a very nice, sharp edge (stainless steel isn’t quite so talented), but it also stains, from whatever food it touches. I call that character, so this one has lots of character. It’s touched a generation or two or maybe three of different foods, obviously. The set has horn handles – another little thing that my DH liked about them. His mother thought he’d not haggled with the owner hard enough. Dave loves to tell this story to anyone who inquires about the terribly discolored knife and fork set.
So, there’s your story of the day. Back to the meat. This is one very easy grilled pork dish to make – in lickety-split time. I read about it over at The Bitten Word blog. They said the original came from Cook’s Country. The spices are easy to bring together – you grind them up in a spice grinder, or crack them hard inside a double-layer of plastic baggies – and slap the mixture on the pork. Grill, rest, slice and serve. Easy. Tasty. And do bring out your old carving knife, if you have one. It will give the pork some extra character, too.
What I liked: how quick and easy it was to put together. You don’t have to serve it with a side dish – it might be nice – like some cooked apples – but actually the mustard-based dry spice mix might not lend itself well to a fruit-based condiment. It would be delish, though, with an onion chutney or just serve it plain. I served it with smashed potatoes and a vegetable.
What I didn’t like: really nothing. It’s not a wow dish, but it was definitely very good! And when I saw it wasn’t wow, I just mean if you’re looking to really go over the top, or make it for a big company meal, this might not fit the bill (for me, anyway).
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Spice Crusted Grilled Pork Tenderloin
Recipe By: Cook’s Country (June/July 2010); I got it from The Bitten Word (blog)
Serving Size: 6-8
NOTES: If you don’t have an electric spice grinder, crack the spices – place them in two zipper-lock bags, one inside the other, and press or gently pound with a skillet, rolling pin, or meat mallet. If you don’t have kosher salt, use ½ teaspoon table salt. If the pork tenderloins are large, they will serve 4 smaller servings per tenderloin.
2 pounds pork tenderloin — (two)
1/2 tablespoon mustard seeds — cracked
1 tablespoon coriander seeds — cracked
1 teaspoon black peppercorns — cracked
1 teaspoon turbinado sugar — or Demerera
1 teaspoon kosher salt
1 tablespoon cornmeal
1/2 cup cornstarch
2 large egg whites
1. PREPARE GRILL | Heat all burners on high for 15 minutes. Leave primary burner on high and turn other burner(s) off. (For charcoal grill, open bottom vent on grill. Light about 100 coals; when they are covered with fine gray ash, spread over half of grill. Set cooking grate in place and heat covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.
2. COAT PORK | Meanwhile, pat pork dry with paper towels. Combine mustard seeds, coriander seeds, peppercorns, sugar, salt, and cornmeal on rimmed baking sheet. Place cornstarch in large bowl. Beat egg whites in second large bowl until foamy. One at a time, coat tenderloins lightly with cornstarch, dip in egg whites, and transfer to rimmed baking sheet to coat with spice mixture.
3. GRILL PORK | Spray tenderloins lightly with cooking spray and grill, -covered, over hot side of grill, turning occasionally, until browned all over, 6 to 8 minutes. Slide pork to cooler side of grill and continue to cook, covered, until meat registers 145 degrees, 6 to 12 minutes longer. Transfer pork to carving board, tent with foil, and let rest 5 minutes. Slice and serve.
Per Serving: 245 Calories; 6g Fat (21.4% calories from fat); 34g Protein; 13g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 409mg Sodium.

Toffeeapple
said on January 5th, 2012:
Looking good, tenderloin can be rather tasteless but beautifully tender. This seems a perfect way to add some flavour in.
It was really good. You need to love mustard, for sure, or it seems an odd combination. We all liked it a lot, though. You have to be so careful with pork tenderloin that it isn’t overcooked, and usually I serve it with some kind of sauce or chutney or something to give it a boost of additional flavor. . . carolyn t