The Write Ingredients

A Request for the Pork Tenderloin Recipe

Mom called last night, I guess, and requested the Pork recipe from the dinner party. I didn't get the message until this morning when I actually picked up my cell phone. Huh. But before I post it, I have to give credit where credit is due. The recipe is from Chef Philip Dorwart, and I had it at Grazefest. And I'll say it again, because I want to support local farms, but the pork was from Otis Family Farm. He's at the St. Paul Farmers Market every Saturday, and I can just picture his happy pigs greeting him when he gets home. Here goes:


Cumin Rubbed Pork Tenderloin
with Sweet Corn Sauce and Goat Cheese

For sweet corn sauce (about 6 servings)

2 ears sweet corn - cooked, kernels cut off the cob

1 cup chicken stock

1/2 cup cream

1 Tbl butter

salt and pepper to tase

2 oz goat cheese for garnish
chives for garnish

In a sauce pot, simmer cooked corn and chicken stock for 10 minutes. Add cream, salt and pepper and then puree. (The recipe says strain, but I prefered a thicker sauce with more corn flavor), return to heat and "mount" with butter and serve.

For Pork

Rub the pork (a tenderloin, we can assume) with olive oil, salt , pepper and ground cumin. Grill on medium grill until pork is cooked to medium, about 10-12 minutes, turning every 2 or 3 minutes. Let rest, slice, sauce and garnish with goat cheese and chives.

Enjoy, pass it on, and be sure you use local, happy pork. You'll thank me when you taste it.