Tuesday, September 2, 2008

Citrus & Chile Marinaded Pork Tenderloin

The last two times we've gone to the grocery store they've had a citrus chili pork tenderloin in the butcher case that Matt has been eying. He decided to take a stab at making his own version last night. It turned out really tasty. The flavor of the lime really comes through nice & bright in the grilled pork. We used ancho chile powder which is very mild. You could get the chile flavor in the pork but we think next time we'll add a little cayenne pepper as well for a kick.
Citrus & Chile Marinaded Pork
In the past, Matt has had some problems getting pork tenderloin cooked correctly on the grill. He said his problem was he was trying to cook the pork like a steak & that wasn't right. This time he treated the grill like a outdoor oven, allowing the pork to roast & it came out beautifully cooked & juicy.
citris & chile marinaded pork

Citrus & Chile Marinaded Pork Tenderloin

1 pork tenderloin
1 cloves garlic, chopped
juice of 1 lime
2 T olive oil
2 T ground ancho chile powder
1 t kosher salt
cayenne pepper to taste (optional)

Mix everything but the pork together in a resealable plastic bag. Add the pork & seal the bag shut, removing most of the air. Massage the meat a little to get it completely covered in the marinade. Place in the refrigerator & let marinade for 1 hour.

Heat grill to 400. If you have a gas grill heat two or three burners. Remove the pork from the marinade & place over direct heat on the grill. Sear all sides of the pork. Turn the flame off under the pork, leaving the burners the pork is not over on, & close the grill cover, allowing the pork to cook with indirect heat for about 30 minutes or until done. Let rest 5 minutes before serving.

If you have a charcoal grill first sear the pork over the hottest coals & then move it to a cooler section of the grill to roast. If you want to do this inside, sear the pork in a pan on the stove before roasting it in the oven.

We served the pork with creamed cipollini onions & radish greens which I prepared just like the leeks & yukina savoy last week, so good!

12 comments:

nancysrecipes said...

Oh my ~ this sounds delicious ~ just like all your other recipes! I'm going to have to try this soon.

Maria said...

My husband would love this one! I better make it soon!

Deborah said...

I do a lot of pork tenderloin, but I've never tried it on the grill. This version sounds delicious!

_ts of [eatingclub] vancouver said...

Hi Kat!

We've tagged you for a random facts meme. Hope you're able to do it!

www.eatingclubvancouver.com/2008/09/random-facts-meme-from-kian.html

Cheers,
TS and JS =)

Lisa said...

It looks delicious with a really nice crust!

Nik Snacks said...

Hey, what's that side you got there?

Looks like Matt did a good job with the pork.

Vicki said...

Ooh, sounds tasty! Bookmarked for when I feel like eating meat again :)

Elle said...

Oh it looks perfect! It's great when a recipe turns out just like yoi hoped it would!

Jude said...

Cool marinade. I'm always scared to cook pork tenderloin. I'm a klutz and it always ends up overcooked :(

Grace said...

yep, it sure looks juicy from where i'm sitting! the marinade sounds awesome--hooray for inspiration from the grocery store! :)

Fearless Kitchen said...

This looks great. I like the combination of ancho chilies and lime.

MrOrph said...

Looks like that one was done right!

I just bought a tenderloin this afternoon. I may have to give the marinade a try.

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