Spiced Crusted Pork Tenderloin-Cook Illustrated-Weight Watcher F

• 3 tablespoons mustard seeds
• 1 tablespoon cornmeal
• 1 tablespoon coriander seed, cracked
• 1 teaspoon peppercorn, cracked
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt (or 1/2 tsp table salt)
• 2 (1 lb) pork tenderloin, silver skin removed, trimmed of all visible fat
• 12 cup cornstarch
• 2 large egg whites
• vegetable cooking spray

1. Turn all the gas burners to high, cover and heat the grill until hot, about 15 minutes.
2. leave the primary burners on high and turn off the other burners.
3. Adjust the primary burner as needed to maintain the grill temperature around 350 degrees.
4. Meanwhile, combine the mustard seeds, cornmeal, coriander seeds, peppercorns, sugar and salt in a bowl, mixing well (This can be done a day ahead) Pat the pork tenderloins dry with paper towls.
5. Place the cornstarch in a shallow dish.
6. In a second shallow dish, whisk the egg whites together until foamy.
7. Working with 1 tenderloin at a time, lightly coat with the cornstarch, dip in the egg whites and sprinkle evenly with the spice mixture, pressing gently to adhere.
8. Transfer the tenderloins to a plate and lightly coat with vegetable oil spray.
9. (This can be done in advance 2 - 4 hours before serving).
10. Clean and oil the cooking grate.
11. Plate the tenderloin on the hotter part of the grill and cook until browned on all sides, 6 - 8 minutes, turning as needed.
12. Slide the tenderloins to the cooler part of the grill and continue to cook, covered, until the meat registers 140 to 145 degrees on an instand read thermometer, 6 - 12 minutes longer.
13. Transfer the port to a carving board and let rest for 5 minutes.
14. Cut into 1/4" thick slices and serve.

mustard seeds, cornmeal, coriander seed, peppercorn, brown sugar, kosher salt, pork tenderloin, cornstarch, egg whites, vegetable cooking spray

Taken from www.food.com/recipe/spiced-crusted-pork-tenderloin-cook-illustrated-weight-watcher-f-450039 (may not work)