Author Notes
Prep this in the morning for a quick grilled meal... —inpatskitchen
Ingredients
- Salsa Fresca
-
1 cup
finely diced red onion
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3 cups
seeded and cored plum tomatoes, finely diced
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1
large Jalapeño pepper, seeded and finely diced
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2 tablespoons
minced cilantro (or flat leaf parsley)
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Juice of a large lime
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Salt to taste
- For the tenderloin
-
2
pork tenderloins, about 1 pound each
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3
cloves minced garlic
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1 tablespoon
ground cumin
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2 teaspoons
dried oregano (Mexican if you have it)
-
2 teaspoons
ancho chili powder
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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The juice of 2 limes
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1/2 cup
extra virgin olive oil
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The Salsa Fresca for serving
Directions
- Salsa Fresca
-
Combine all ingredients and chill until ready to serve.
- For the tenderloin
-
Place the garlic, cumin, chili powder, organo, salt, pepper, lime juice and olive oil in a blender or mini food processor and process until the garlic breaks down.
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Place the marinade and the pork tenderloins in a gallon freezer bag and squish it around so that the marinade covers the meat. Place this in the fridge for at least 4 hours and preferably all day.
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When ready to cook, prep a grill with a cover for direct and indirect grilling. Heat the grill to a medium high temp.
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Remove the tenderloins from the marinade and pat dry with paper toweling.
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Place the meat directly on the hot side of the grill and cook until the pork is charred on all sides. Move the meat to the cool side of the grill, cover the grill and continue to cook until the meat reaches an internal temperature of about 140F. Remove the meat and tent with foil for about 7 to 10 minutes. The internal temperature of the meat will rise to about 145F by this time.
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Slice the meat thinly and serve with the salsa fresca.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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