Grilled Pork Tenderloin with Cilantro-Mint Marinade

• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 3/4 teaspoon fennel seeds
• 1 cup cilantro
• 1 cup extra-virgin olive oil
• 1 medium onion, quartered
• 1/2 cup mint leaves
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated orange zest
• 5 pounds whole pork tenderloins
• Freshly ground pepper
• Salt
• Vegetable oil, for the grill
• Cornmeal-Cheddar Biscuits and Spiced Tomato Ketchup, for serving

1. In a small skillet, lightly toast the coriander, cumin and fennel seeds over moderate heat until fragrant, about 2 minutes.
2. Transfer to a plate and let cool.
3. In a spice or coffee grinder, grind the seeds to a fine powder.
4. In a blender, combine the cilantro with the olive oil, onion, mint, orange juice and zest; puree until smooth.
5. Scrape the marinade into a large glass baking dish.
6. Stir in the ground spices.
7. Season the pork with pepper and add to the marinade; turn to coat.
8. Refrigerate for 2 to 4 hours, turning occasionally.
9. Light a grill or preheat a grill pan.
10. Remove the pork from the marinade and scrape off any excess.
11. Season generously with salt and pepper.
12. Lightly brush the grate with vegetable oil.
13. Grill the tenderloins over a medium-hot fire or in the grill pan, turning occasionally, for 20 to 25 minutes, or until an instant-read thermometer inserted in the thickest part registers 140 for medium.
14. Transfer the tenderloins to a cutting board and let rest for 5 minutes.
15. Cut the meat into 1/4-inch-thick slices.
16. Split the Cornmeal-Cheddar Biscuits, spread with Spiced Tomato Ketchup and make sandwiches with the pork.

coriander seeds, cumin seeds, fennel seeds, cilantro, extravirgin olive oil, onion, mint leaves, orange juice, orange zest, pork tenderloins, freshly ground pepper, salt, vegetable oil, cornmealcheddar

Taken from www.foodandwine.com/recipes/grilled-pork-tenderloin-with-cilantro-mint-marinade (may not work)