Serves 4
35 min
Spice-Crusted Grilled Pork Tenderloin
Recipe GLPRf96fe644579567
Succulent grilled pork tenderloins coated with a bold, cracked-seed crust that delivers aromatic warmth and subtle crunch. The spice blend—mustard seeds, coriander, and black pepper—adheres perfectly via egg white, creating a flavorful exterior while the interior remains tender and juicy. A restaurant-quality main course that comes together quickly.
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Ingredients
2 pork tenderloins (1½ to 2 pounds total)
1½ tablespoons mustard seeds, cracked
1 tablespoon coriander seeds, cracked
1 teaspoon black peppercorns, cracked
1 teaspoon Demerara or turbinado sugar
1 teaspoon kosher salt
1 tablespoon cornmeal
½ cup cornstarch
2 large egg whites
Directions
Preheat your grill to medium-high heat (around 400°F). Pat the pork tenderloins dry with paper towels and set aside.
In a small bowl, combine the cracked mustard seeds, cracked coriander seeds, and cracked black peppercorns. Add the sugar and kosher salt, stirring to distribute the salt evenly throughout the spice blend.
In a separate shallow bowl, whisk the egg whites until foamy.
In another shallow bowl, mix the cornmeal and cornstarch together.
Brush each pork tenderloin generously on all sides with the egg white mixture.
Roll the egg-coated tenderloins in the cornmeal-cornstarch mixture, coating all sides evenly. Then press the spice blend firmly onto the outside of each tenderloin, ensuring the seeds and pepper adhere to the cornmeal base.
Place the coated tenderloins directly on the grill grates. Grill over medium-high heat for 18–22 minutes, turning every 4–5 minutes for even cooking, until the internal temperature reaches 160°F at the thickest point. Use an instant-read meat thermometer to check doneness.
Transfer the cooked tenderloins to a cutting board and let them rest for 5 minutes before slicing. Divide among four plates and serve hot.
