Herb-Crusted Pork

I purchased a club pack of pork tenderloin from Wegman's this week- 4 big tenderloins for $16. I prefer tenderloin over pork chops because they're usually juicier, and they're usually super easy to throw on the grill low and slow.

INGREDIENTS

4 (4oz) pork medallions (or a pork tenderloin cut into 1-inch thick pieces)
1 lime, juiced
4 TBS olive oil
1/2 cup flour
pinch of salt
1 tsp cinnamon
2 tbs cumin
1/4 tsp cayenne pepper
1 sweet onion, chopped
2 cloves garlic, minced
2 TBS grated ginger
1/2 cup olive oil
1 bunch cilantro, chopped
zest of one lime

DIRECTIONS

Preheat oven on 375. Salt and pepper the pork and squeeze lime juice on all sides.In a shallow dish mix together salt, cinnamon, cumin, cayenne and flour. Dredge pork in flour mixture.

Heat the oil in a saute pan over medium-high heat, then brown the pork until golden all over. When finished, arrange in a baking dish.In a large saute pan over medium heat, cook onion, garlic and ginger in olive oil for 5 minutes. Add the chopped cilantro and lime zest, then cook about 2 minutes. Press the herb crust on top of each piece of pork until cooked through, about 8 minutes.

VERDICT

It's the cumin. We aren't fans. First it was the Middle Eastern Stew, then the Jamaican Chicken Stew, and now this. The pork was tender, and the topping had great flavor, but the pork itself tasted like cumin.

I think I'm going to throw it out of my spice cupboard tonight.

And then I'll make this recipe again without the cinnamon and cumin.