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
Units
Scale
- 1 lime, zested and juiced
- 1 large clove garlic, minced
- 1" knob of ginger, peeled
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) tequila, preferably reposada
- 1/2 jalapeño, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3 tbsp (45 ml) olive oil
- 2 tbsp fresh chopped cilantro
- 1 1-lb (450 g) pork tenderloin
Mango and Pineapple Salsa:
- 1 cup (240 ml) fresh pineapple, finely diced
- 1 ripe mango, peeled and finely diced
- 1/2 jalapeño, seeded and minced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Pinch of kosher salt
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.
- Make the salsa: combine the pineapple, mango, jalapeño, red onion, and cilantro in a bowl. Squeeze over the lime juice, add a pinch of salt, and toss. Cover and refrigerate until ready to serve.
- 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 high heat — about 450°F. 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 foil. Let meat rest for 4–5 minutes before carving.
- Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve the salsa on the side or scoop some onto the platter for an eye-popping presentation.
Notes
- You can marinate the pork for up to 4 hours — any longer and the acid starts to break down the texture.
- The salsa is also great over grilled fish or shrimp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310