Spice-Crusted Grilled Pork Tenderloin
We sought to enliven this bland cut with a spice crust. Short of Krazy Glue, there had to be something we could we use to get it to stick.
Why This Recipe Works
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.
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