Author Notes
Tequila Pork with Tropical Salsa is like a bright taste of summer! Make it tonight! —garlic and zest
Ingredients
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1
lime, zested and juiced
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1
large clove garlic, minced
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1
1" knob ginger, peeled
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2 tablespoons
honey
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2 tablespoons
tequila, preferably reposada
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1/2
jalapeño, thinly sliced
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1 teaspoon
kosher salt
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1/2 teaspoon
cracked black pepper
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3 tablespoons
olive oil
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2 tablespoons
chopped fresh cilantro
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1
1-pound pork tenderloin
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1
recipe pineapple and mango salsa - on this site
Directions
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In a small bowl, combine lime zest and juice. Set aside.
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Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime.
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Add the honey, tequila, jalapeño, cilantro, olive oil salt and pepper. Stir to combine.
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Place the pork tenderloin into a 1 gallon zip top bag. Pour the marinade over the pork and refrigerate for at least 1 hour and up to 4.
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Take the pork from the refrigerator 15 minutes before cooking and remove it from the marinade onto a baking sheet or platter.
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Preheat the grill to a high heat - about 450 degrees. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over and continue to cook for an additional 5-6 minutes for medium or to desired doneness.
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Transfer pork to platter or cutting board and tent with tin foil. Let meat rest for 4-5 minutes before carving.
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Slice the tenderloin into half inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
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If you want to make 2 or even 3 pork tenderloins, there should be enough marinade in just one recipe to accommodate the extra loins.
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