As a five time B.A.S.S Champion and professional angler on the Bassmaster Elite Series Tour, Kevin Short spends most of his days on the water. But at the end of the day, he looks forward to getting his feet back on dry land…where he spends his nights grilling on his Big Green Egg. Here is one of K-Pink’s favorites.
Ingredients
- ¼ cup cumin seeds
- 2 tbsp crushed black pepper
- 1 tbsp Kosher Salt
- 2 12-ounce pork tenderloins, trimmed
Glaze Ingredients
- 1 tsp canola oil
- 3 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 1 cup fresh orange juice
- ½ cup cider vinegar
- ½ cup molasses
- Salt and freshly ground black pepper to taste
Grilled Corn Salad with Black Beans & Rice Ingredients
- 2/3 cup short-grain brown rice
- 15-ounce can black beans, drained and rinsed
- 3 large ears of corn, husked
- 2 medium red onions, cut into 3/8 inch slices
- 1 green bell pepper, cored and quarter lengthwise
- 1 small ripe avocado
- ½ cup hot tomato salsa, preferably chipotle
- ½ cup fresh orange juice
- ⅓ cup fresh lime juice
- 3 tbsp chopped fresh cilantro
- 1 tbsp canola oil
- ¾ tsp ground cumin
- Salt and freshly ground black pepper to taste
- Tortilla chips (optional)
Instructions
In a small dry skillet, heat cumin seeds, stirring constantly, until fragrant – about 2 minutes. Place in a small bowl and stir in pepper and salt. Press cumin mixture into pork, coating all sides.
Bump up the heat in the BGE to 450°F/232°C; sear pork until browned on all sides.
Reduce temp of BGE to 350°F/177°C, tent pork with aluminum foil and cook, turning occasionally, until pork is only slightly pink in the center – about 8-10 minutes. During last 3 minutes of cooking, brush with ⅓ cup of reserved glaze.
Transfer pork to cutting board, tent with aluminum foil and let rest for 10 minutes. Cut across the grain into 1-inch thick slices. Serve, passing remaining glaze (recipe below) separately. Serve with Grilled Corn Salad with Black Beans & Rice (recipe below).