dried oregano (Mexican if you have it)
ancho chili powder
The juice of 2 limes
extra virgin olive oil
The Salsa Fresca for serving
In This Recipe
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.
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.
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!