Orange and Cumin-Marinated Nagano Pork Tenderloin with Cilantro Sauce

Marinade

• 1 Nagano pork tenderloin, from Maillard
• Zest of one orange
• 1 tbsp brown sugar
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground cilantro
• 1/4 tsp pepper flakes
• 1/2 tsp garlic salt
• Freshly ground pepper, to taste

Cilantro Sauce

• 1/2 tsp fresh cilantro
• 1 clove of garlic
• 1 to 3 cm of a jalapeño pepper, seeded (optional)
• Juice from half a lime
• 1/4 cup olive oil
• 2 tsp red wine vinegar
• Salt and pepper, to taste

Preparation - Oven Method

1. Prepare the pork tenderloin. Mix all the marinade’s ingredients and coat the tenderloin with it. Marinate for at least 30 minutes, and up to 12 hours in the refrigerator.
2. Remove the pork from refrigerator to let sit for 15 minutes or so. Meanwhile, preheat oven to 400°F.
3. In a big oven-proof pan, sear the pork tenderloin on each side in some olive oil. Transfer the pan into the oven and cook for 14 to 18 minutes. For a slightly pink meat, the pork must get be at 140°F.
4. During the cooking, mix the cilantro sauce’s ingredients in the food processor, pulsing a few times.
5. Remove the pork from the oven and let rest for 10 minutes.
6. Cut into slices and serve with the cilantro sauce.

Preparation - Barbecue Method

1. Prepare the pork tenderloin. Mix all the marinade’s ingredients and coat the tenderloin with it. Marinate for at least 30 minutes, and up to 12 hours in the refrigerator.
2. Remove the pork from refrigerator to let sit for 15 minutes or so. Meanwhile, preheat oven to 400°F.
3. Put the pork tenderloin onto the oiled grates. Grill, with the lid closed, for 15 to 20 minutes, flipping it a few times with meat tongs (don’t ever use a fork). For a slightly pink meat, the pork must get be at 140°F.
4. During the cooking, mix the cilantro sauce’s ingredients in the food processor, pulsing a few times.
5. Remove the pork from the barbecue and let rest for 10 minutes.
6. Cut into slices and serve with the cilantro sauce.