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Author Notes: Prep this in the morning for a quick grilled meal... —inpatskitchen
Makes about 6 servings
- 1 cup finely diced red onion
- 3 cups seeded and cored plum tomatoes, finely diced
- 1 large Jalapeño pepper, seeded and finely diced
- 2 tablespoons minced cilantro (or flat leaf parsley)
- Juice of a large lime
- Salt to taste
- Combine all ingredients and chill until ready to serve.
For the tenderloin
- 2 pork tenderloins, about 1 pound each
- 3 cloves minced garlic
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano (Mexican if you have it)
- 2 teaspoons ancho chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- The juice of 2 limes
- 1/2 cup extra virgin olive oil
- The Salsa Fresca for serving
- 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.
- 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.
- When ready to cook, prep a grill with a cover for direct and indirect grilling. Heat the grill to a medium high temp.
- Remove the tenderloins from the marinade and pat dry with paper toweling.
- 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.
- Slice the meat thinly and serve with the salsa fresca.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat