Grilled Pork Tenderloin With Tomatillo & Green Apple Salsa-Chef Kyle Nicholson, Friday Harbor House

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Grilled Pork Tenderloin With Tomatillo & Green Apple Salsa-Chef Kyle Nicholson, Friday Harbor House
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Makes: 6 servings adjust




Chef Kyle Nicholson
Friday Harbor House | The Bluff Restaurant • Bar • Terrace

Directions
 

Step 1

To marinate the pork:

Ingredients

  • 3 tablespoons Ground Coriander
  • 3 tablespoons Ground Cumin
  • 2 tablespoons Kosher Salt
  • 1 1⁄2 tablespoons Black Pepper
  • 3 tablespoons Olive Oil
  • 4 pounds Center-cut Boneless Pork Loin

Step 2

Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir to create a paste. Rub spice mixture all over pork. Let loin marinate while making sauce and preparing grill.
 

Step 3

To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Spread charcoal so that coals are about three times higher on one side of the grill than the other.Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once (if necessary, move around grill to avoid flare-ups) until well browned, 10 to 12 minutes total. Move pork to coolest part of grill and cover with inverted roasting pan. Turn pork over once, until thermometer inserted into the center of each loin registers 145°F, 5-7 minutes more. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes (temperature will rise while pork rests).
 

Step 4

To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above the burner which is turned off. Reduce heat on remaining burner(s) to medium -low and grill pork, covered with lid, until thermometer inserted into the center of the loin registers 145°F, 5 to 7 minutes more. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise while pork rests).
 

Step 5

To serve: Slice pork on the bias into 1-inch thick medallions, serve with the salsa.

Ingredients

  • 1 pound Fresh Tomatillos, husks discarded, rinsed and halved
  • 1⁄2 cup Fresh Cilantro Sprigs, loosely packed
  • 1 clove Garlic, minced
  • 1 teaspoon Ground Cumin
  • 1⁄4 cup Water
  • 2 tablespoons Fresh Lime Juice
  • 1⁄4 cup Sherry
  • 1 tablespoon Honey
  • 2 Roasted Green Chillies, about 4 ounces
  • 4 Granny Smith Apples, peeled, large dice

Step 6

For Salsa: blend the following ingredients together. After, stir in apples.
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