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Pork Tenderloin with Cumin-Scented Tomatoes

Source: Fine Cooking - Issue No. 14
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Active Time:  25 Minutes
Total Time:  40 Minutes
  Serves 4
Cooked medallions of pork are kept warm in a sauce of cumin-scented tomatoes. A sprinkling of cilantro leaves brightens this pretty dish. For the best cumin flavor, grind whole cumin seeds to make a powder.
For the Pork:
3 cloves garlic, chopped
One fresh hot chile pepper, cored, seeded, and chopped fine
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon coarse salt
2 tablespoons canola oil; more for cooking
One 16-oz. pork tenderloin, trimmed, silverskin removed, and cut into 3/4-inch-thick medallions
For the Tomatoes:
2 tablespoons canola oil
1 small onion, chopped fine
1/4 teaspoon turmeric
1 teaspoon crushed cumin seeds
1 teaspoon coarse salt
2 tablespoons white wine (optional)
2 large tomatoes (or about 5 plum tomatoes), chopped coarse (about 3 cups)
1/2 cup coarsely chopped cilantro leaves for garnish (optional)
Pork Tenderloin with Cumin-Scented Tomatoes Recipe at
In a small bowl, combine the garlic, chile pepper, cumin, turmeric, salt, and oil. Rub this mixture onto the pork medallions. Let the medallions sit at room temperature while you prepare the tomatoes.

Heat 2 Tbs. canola oil in a skillet over medium heat. Add the onion, turmeric, cumin, and salt; stir for about 1 min. until mixed. Add the wine and let the mixture cook gently over medium-low heat until it turns a light brown, about 7 min. Add the tomatoes and cook gently, stirring occasionally, until the tomatoes are tender but not mushy, about 15 min. Remove from the heat and set aside.

Heat about 1 Tbs. canola oil in a frying pan over medium-high heat. Sear the medallions until lightly browned, about 2 min. per side. Lower the heat to medium; continue cooking until the insides of the medallions are pink and the flesh feels firm, about 5 min.

Spoon a few tablespoons of the tomatoes onto a plate or shallow bowl. Arrange three or four slices of pork on top, sprinkle with cilantro leaves, and serve immediately.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 297
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 7g
Sodium: 1009mg
% Cal. from Fat: 55%
Cholesterol: 74mg
Protein: 25g
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