Pork

Pork Tenderloin with Pico de Gallo

DSC_3161_2I made this so long ago!! I can’t believe how behind I am on blogging. We have had some visitors in town recently, plus the travel, plus the introduction of my new blog, and then there is always work. There is just too much going on, and I have been severely slacking on keeping this blog updated! I have big plans to remedy that this weekend. I am going to blog so hard that you would even know what hit you!

This recipe is actually called “Disappearing Tenderloin”, and it comes from a cookbook called Weber’s Big Book of Grilling. My family’s absolute favourite salmon recipe comes out of this book so I decided to try something else out of it for the first time ever. I don’t know what it took me so long to get around to it because this pork tenderloin recipe is gold. It was absolutely incredible, and it might have been the first time that my husband and I have successfully made pork that wasn’t too dry. It is so easy to overcook pork and dry it out, and it happens just about every time I try.

I changed up just a couple of teeny tiny things in this recipe (the pico de gallo recipe and the marinade), and we served it with grilled corn on the cob and potato salad. YUMMMMMMM!
DSC_3164_2Pork Tenderloin Marinade
1/3 cup orange juice
2 Tablespoons olive oil
Juice and zest of 1 lemon
2 Tablespoons Worcestershire sauce
1 Tablespoon molasses
1 Tablespoon minced garlic
1/2 teaspoon onion powder
2 pork tenderloins, about 1 lb each (I just did one tenderloin)

Trim any excess fat and silver skin (slimy layer on pork tenderloin) from the tenderloins and place in a large ziploc bag. Pour the marinade over the pork and refrigerate for 2 to 3 hours.

Pork Tenderloin Rub
2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine all ingredients in a small bowl. Remove the tenderloins from the ziploc bag and discard the remaining marinade. Rub the spice blend all over the tenderloins. Allow to sit at room temperature for about 20 minutes before grilling.
DSC_3143_2Grill over indirect medium heat for 25 to 30 minutes until the inner temperature reaches 155 degrees F. Remove and let sit for about 5 minutes before cutting (until the temperature reaches 160 degrees F). Cut into thin slices and serve with pico de gallo.
DSC_3145_2Pico de Gallo
2 Roma tomatoes, diced
1/2 medium red onion, diced
1 bunch cilantro, chopped
Juice of 2 limes
1 Tablespoon olive oil
1 serrano chile, minced
Salt and pepper to taste

Combine all ingredients in a small bowl and serve over the sliced pork tenderloin. This tastes best if you give it about an hour to sit in the fridge so the flavours all combine.
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Pork Tenderloin with Pico de Gallo
 
Ingredients
  • Pork Tenderloin Marinade:
  • ⅓ cup orange juice
  • 2 Tablespoons olive oil
  • Juice and zest of 1 lemon
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon molasses
  • 1 Tablespoon minced garlic
  • ½ teaspoon onion powder
  • 2 pork tenderloins, about 1 lb each (I just did one tenderloin)
  • Pork Tenderloin Rub:
  • 2 teaspoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pico de Gallo:
  • 2 Roma tomatoes, diced
  • ½ medium red onion, diced
  • 1 bunch cilantro, chopped
  • Juice of 2 limes
  • 1 Tablespoon olive oil
  • 1 serrano chile, minced
  • Salt and pepper to taste
Instructions
  1. Pork Tenderloin Marinade:
  2. Trim any excess fat and silver skin (slimy layer on pork tenderloin) from the tenderloins and place in a large ziploc bag. Pour the marinade over the pork and refrigerate for 2 to 3 hours.
  3. Pork Tenderloin Rub:
  4. Combine all ingredients in a small bowl. Remove the tenderloins from the ziploc bag and discard the remaining marinade. Rub the spice blend all over the tenderloins. Allow to sit at room temperature for about 20 minutes before grilling.
  5. Grill over indirect medium heat for 25 to 30 minutes until the inner temperature reaches 155 degrees F. Remove and let sit for about 5 minutes before cutting (until the temperature reaches 160 degrees F). Cut into thin slices and serve with pico de gallo.
  6. Pico De Gallo:
  7. Combine all ingredients in a small bowl and serve over the sliced pork tenderloin. This tastes best if you give it about an hour to sit in the fridge so the flavours all combine.

 

Comments (1)

  • I have made this several times before. Quite easy and delicious and also pretty healthy. Glad you discovered it!

    Reply

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