Best Mexican Pork Tenderloins Recipes

ROASTED PORK TENDERLOIN

Steps:

• In a small bowl, add chili powder, salt, smoked paprika, thyme, cumin, red pepper flakes and onion powder. Mix together until combined.
• Pat the pork tenderloins with paper towels until completely dry. Sprinkle the spice mixture all over the tenderloins and rub it in using your hands.
• Preheat oven to 375°F. Heat a large oven-safe skillet or pan (a cast-iron skillet or dutch oven are best) over medium-high heat. Add the olive oil followed by the seasoned pork. Sear the pork on all sides, about 1 1/2 minutes per side.
• Remove the skillet from the heat and squeeze the juice of the orange quarters and lemon halves into the skillet. Place the squeezed oranges and lemons into the skillet and bake in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 140°F. (I highly recommend using an in-oven meat thermometer to make sure you don't overcook the pork.)
• Remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let the pork rest for 5 minutes. The pork will continue cooking a little bit during this time and the internal temperature of the meat will reach 145°F.
• Slice and serve with the juices from the skillet and a garnish of chopped cilantro or parsley.

MEXICAN PORK TENDERLOINS

Steps:

• Combine the seasonings. Rub oil and seasoning mixture over the meat; let stand for 10 minutes. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill meat, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Remove from the grill. Cover and let stand for 5 minutes before slicing., For salsa, in a large bowl, combine the beans, tomatoes, corn, onion and pepper. Whisk together the oil, cilantro, lime juice, cumin, salt and pepper. Drizzle over the bean mixture; toss to coat. Serve with tenderloin.

MEXICAN PORK TENDERLOIN

Steps:

• Caramelize garlic and onion in a small dry skillet over medium-high heat 7 minutes.
• Transfer to a blender and add the next 6 ingredients and puree.
• Reserve and chill 3 tablespoons of the marinade.
• Place pork in shallow dish and cover with remaining marinade and chill overnight.
• Preheat grill to medium-high for indirect heat. If using gas grill, heat one side to high, the other to medium. If using charcoal, push coals to one side.
• Combine cumin, salt, and black pepper in a small bowl.
• Remove tenderloin from marinade and discard marinade.
• Blot the meat dry with paper towels and rub with the spice mix.
• Grill pork over high heat 10 minutes and move to a cooler section of the grill and brush with reserved marinade.
• Cover and grill 10 minutes, basting often with marinade. Instant read thermometer should read 160°F.