Frank's Recipes! Southwestern Pork Tenderloins with Cumin Mayonnaise

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Southwestern Pork Tenderloins with Cumin Mayonnaise

Cumin Mayonnaise (recipe follows)
2 (1-pound) pork tenderloins
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Make Cumin Mayonnaise. For pork, combine cumin, chili powder, salt and pepper in small bowl. Rub thoroughly over all surfaces of tenderloins. Oil a grill rack and place 5 inches from heat source. Cook tenderloins in preheated grill with cover closed. While cooking, turn several times, until cooked to an internal temperature of 150 degrees, about 25 minutes. Time will vary depending on type of grill and intensity of heat. Remove meat; tent loosely with aluminum foil 10 minutes. Serve pork at room temperature, sliced, with Cumin Mayonnaise.

Makes 8 servings.

Cumin Mayonnaise

4 teaspoons ground cumin
1 cup reduced-fat mayonnaise
2 teaspoons fresh lime juice
3 tablespoons chopped fresh cilantro leaves

Heat a small skillet over medium heat. Add cumin and stir constantly until slightly darkened, about 2 minutes. Remove from heat. Mix mayonnaise, cumin, lime juice and cilantro in a bowl.

VARIATION
Pork may be roasted. Arrange oven rack at center position and preheat oven to 350 degrees. Place pork in shallow roasting pan; roast until completely cooked and meat thermometer registers 150 degrees, 40 to 45 minutes. Remove from oven. Tent with foil; let stand 10 minutes. Leftovers are good served in pita bread spread inside with Cumin Mayonnaise.