Cumin-cured Pork Tenderloin

Directions

Rub

1With a mortar and pestle or in the bowl of a mini-processor, pulse together the cumin seeds and the peppercorns.

2Add the salt, shallot, garlic and olive oil and mix until a thick paste, adding more olive oil if necessary.

3Rub the paste over the pork tenderloin and refrigerate, covered, overnight or at least 2 hours.

Cooking

1Bring the meat to room temperature. Rub off excess spice mixture.

2Grill on hot barbeque for approximately 15 to 20 minutes or until internal temperature is 150 degrees.