This is a recipe we would serve to company. The flavors are wonderful!
Servings: 8
2 Pork Tenderloins (1 Pound Each)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
4 Cloves Fresh Garlic, minced
3 Green Onions, chopped
1 Jalapeno, chopped
1 Large Handful Fresh Cilantro, chopped
2 Large Limes, juiced
Zest of 1 Small Orange
- Sprinkle cumin and chili powder all over each tenderloin, and spread on the minced garlic. Allow to sit at room temperature for 10 minutes.
- Grill Method
- Place the remaining ingredients in a 1-gallon zipper-top bag. Add the tenderloins to the bag. Squeeze all air out of bag and seal. Squish the tenderloins around until well coated with the marinade mixture. Refrigerate for 1 to 2 hours, turning a few times at regular intervals.
- Heat your grill to medium-high heat, placing coals at the lowest level (as far away from the grill rack as possible) — about 275 degrees.
- Place the tenderloins on the grill.
- Carefully pour the marinade over the tenderloins. Close the grill lid. Turn often until cooked through. It will take approximately 20 to 30 minutes, possibly longer, depending on how the grill holds and distributes the heat.
- Remove the tenderloins from the grill to a platter. Allow them to rest for 10 minutes.
- Slice into medallions and serve.
- Sous Vide Method:
- Put the tenderloins and remaining ingredients in a vacuum bag and seal. Refrigerate for 1-2 hours.
- Preheat water bath to 134°
- When the water bath comes up to temperature, put the vacuum bag into the bath and leave for 90 minutes
- About 15 minutes before th emeat is done, pre-heat the grill
- Remove the meat from the bag and grill until nicely brown on all sides.
- Slice into medallions and serve.
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