Description
A tenderloin that sits in a zesty, boozy marinade before being grilled and served with a tropical salsa with a hint of spice.
Ingredients
Scale
- 1 lime, zested and juiced
- 1 large clove garlic, minced
- 1” knob of ginger, peeled
- 2 tablespoons honey
- 2 tablespoons tequila, preferably reposada
- 1/2 jalapeño, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons olive oil
- 2 tablespoons fresh chopped cilantro
- 1 1-pound pork tenderloin
- 1 recipe mango and pineapple salsa (see the link above)
Instructions
- In a small bowl, combine lime zest and juice. Set aside.
- Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime.
- Add the honey, tequila, jalapeño, cilantro, olive oil salt and pepper. Stir to combine.
- 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.
- Take the pork from the refrigerator 15 minutes before cooking and remove it from the marinade onto a baking sheet or platter.
- 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.
- Transfer pork to platter or cutting board and tent with tin foil. Let meat rest for 4-5 minutes before carving.
- 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.
Notes
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. So invite some friends over – they can bring the libations!
- Category: Main