Grilled Pork Tenderloin

• 1 tablespoon whole cumin seeds
• 1 teaspoon whole black peppercorns
• 2 (1-pound) pork tenderloins
• 2 tablespoons chopped fresh mint
• 2 minced garlic cloves
• 1/2 teaspoon salt

1. Toast cumin seeds and peppercorns in a small dry skillet over medium heat, shaking skillet often, 3 minutes or until spices are fragrant. Transfer to a plate to cool, and crush spices with a mortar and pestle. (You can also transfer spices to a heavy-duty zip-top plastic bag, seal bag, and crush with a meat mallet or rolling pin.) Set aside 1/2 teaspoon spice mixture for salsa.
2. Sprinkle pork with remaining spice mixture, mint, and garlic, pressing to adhere. Cover and chill up to 8 hours.
3. Sprinkle pork with salt, and grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0), turning every 5 minutes, 18 to 20 minutes or until thermometer registers 155u0b0 and tenderloin is slightly pink in center.
4. Place pork on a cutting board; loosely cover with foil, and let stand 10 minutes. Cut into slices, and serve with Green Apple-Cucumber Salsa.

cumin seeds, whole black peppercorns, pork tenderloins, fresh mint, garlic, salt

Taken from www.myrecipes.com/recipe/grilled-pork-tenderloin (may not work)