Tuesday, September 14, 2010

Chile Lime Pork Tenderloin

Here is a recipe I made over the summer that turned out quite tasty.  As in all my recipes, amounts are approximate!  Make with Love, and ENJOY!

3-4 pounds pork tenderloin, silverskin removed.
¼ cup mild red chile, ground (New Mexico)
2 tablespoons cumin
1/2 -1 teaspoon Mexican oregano
1 tablespoon garlic powder (or to taste)
1 tsp. black pepper
1 tsp. salt
2 tablespoons honey
1 tablespoon vegetable oil
1-2 teaspoons liquid smoke
4-5 chopped scallions
zest of three limes, in larger pieces.
juice of three limes (1/4 cup? More would be okay.)
¾ of a Corona beer (drink the rest)

Mix everything but the meat in a gallon sized Ziploc bag. Squish to mix ingredients and dissolve the honey.

Add meat to the bag and seal, pressing out as much air as possible. Squish the meat and marinade around gently to evenly distribute the marinade.  Place bag in a 9x9 square baking dish or similar dish or tray to prevent spills if there is leakage.

Marinate for at least 4 hours in the refrigerator; more would be better.

Before grilling, pat meat dry with towels. remove most big chunks of scallion and lime zest. Sprinkle liberally with salt and pepper.  Grill over coals until it reaches a safe internal temperature (I stopped at 145 degrees) & allow to rest before slicing.

Good accompaniment: grilled vegetable skewers.

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