Garlic Cumin Pork

Servings 4 people


  • 4 cloves garlic peeled
  • 2 tablespoons cider vinegar
  • 3/4 cup low sodium beef broth
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 2 pounds pork tenderloin cut into 4 medallions


  • DO-AHEAD TIP: Marinate pork medallions overnight or for at least 4 hours (see recipe).
  • Prepare marinade, in a food processor or blender, combine all ingredients except pork; process until smooth.
  • Place pork medallions in a large zipper topped plastic bag; pour marinade on top. Seal bag and turn to coat medallions; refrigerate overnight or for at least 4 hours.
  • Preheat grill to MEDIUM-HIGH. Remove pork from marinade, discarding marinade and bag.
  • Grill medallions for 6 to 9 minutes per side or until cooked through.


SERVING SUGGESTION: Grilled OR steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.
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