Saturday, July 21, 2012

Margarita Pork Tenderloin

We've grilled pork tenderloin many different ways.  This one was a standout.  Was it the marinade or the fact that I sliced it before grilling?  Or both?  Either way, I thought it was fantastic and the tenderloin was only in the marinade for about an hour.

You should definitely have a margarita while you put this meal together.  Or a Mexican Martini.  I did......

For 2 littles and 2 bigs, we used only one tenderloin, so halve marinade if that works best for you.

Margarita Pork Tenderloin

3 garlic cloves, minced
NOT 1 green onion
1/2 jalapeno pepper, minced
3T chopped fresh cilantro
2T fresh lime juice
1 1/2 T tequila
1 T fresh orange juice
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
2 pork tenderloins
*I added a little cumin to the marinade*

 Combine everything except tenderloin into gallon Ziploc bag.  Cut pork diagonally into 1-inch think slices, and add to marinade.  Seal and chill about an hour, turning/mixing occasionally.
(this is the beautiful view inside the bag!)

Remove pork from marinade, discarding marinade.

Grill, covered, over high heat (400-500 degrees) 3-4 minutes on each side or until done.

Easy and delicious!

(Serves 6)
(Southern Living, April 2005)

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