Phenomenal Phoods

Pork Tenderloin with Pico de Gallo

Ingredients:

• Pork 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)
• 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
• Pico 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

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.