Best Disappearing Pork Tenderloin Recipes

Disappearing Tenderloin With Pico De Gallo image

Number Of Ingredients 23

FOR THE MARINADE:
1/3 cup fresh orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1 tablespoon minced garlic
2 pork tenderloin, about 1 pound each
FOR THE RUB:
2 teaspoons chili powder
1 teaspoon cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
FOR THE PICO DE GALLO:
2 cups finely chopped ripe tomatoes
1 cup finely diced red onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 to 2 teaspoon , minced serrano chile, , including seeds
1 teaspoon kosher salt
extra-virgin olive oil

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim any excess fat and silver skin from the tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Disappearing Tenderloin Recipe image

Provided by lmeyer

Number Of Ingredients 22

Marinade:
2 pork tenderloins, each around one pound
1/3 cup fresh orange juice
2 T olive oil
2 T Worcestershire sauce
1 T molasses
1 T minced garlic
Rub
2 tsp chili powder
1 tsp cracked black pepper
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic
Pico De Gallo
2 cups finely diced ripe tomatoes
1 cup finely diced red onion
3 T finely chopped fresh cilantro
1 T fresh lime juice
1 T olive oil
1-2 tsp minced Serrano chilies, including seeds
1 tsp kosher salt

Steps:

Whisk together the marinade, trim excess fat and silver skin from the tenderloins. Place them in a large resealable plastic bag and add marinade. Press air out, seal tightly and refrigerate for 1-2 hours, turning occasionally. Remove tenderloins from the bag and discard marinade. Mix the rub together and cover the tenderloins evenly with the rub. Lightly brush or spray olive oil over the rub. Let the meat stand at room temp for 20-30 minutes before grilling. Grill over indirect medium heat for 20-25 minutes (internal temp should be at 155 degrees)turning once halfway through grilling time. Remove from grill, lightly cover with tin foil and allow it to rest for 3-5 minutes before cutting thin slices on the bias. Serve warm with Pico de Gallo. Pico de Gallo- Mix in medium bowl, cover with plastic wrap and allow to stand at room temp for one hour to fully incorporate flavors.