Spice-Crusted Grilled Pork Tenderloin
From Cook's Country
To avoid a sandy exterior for our Spice-Crusted Grilled Pork Tenderloin recipe, we used cracked mustard seeds, coriander seeds, black peppercorns, sugar, salt, and cornmeal. To help the crust stay put, we first rolled the tenderloin in cornstarch, then dipped it in lightly beaten egg whites before adding the spices to the exterior. Gently pressing the spices onto the pork also prevented the crust from falling off. A spritz of cooking spray right before grilling further ensured the crust adhered to the pork instead of sticking to the grill.
Serves 4 to 6
To 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. We prefer Demerara and turbinado sugar for their crunch, but plain brown sugar works too. If you don't have kosher salt, use 1/2 teaspoon table salt.
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