"It's another tequila sunrise, staring slowly across the sky. " -The Eagles
Just the word Tequila piqued your interest, didn't it? You can admit it, I won't tell. Well unlike tequila shots, there won't be any regrets the next morning when making this spectacular summer dish I am about to share with you. It's simply lean and quick-cooking pork tenderloin, bathed in a beautifully herbaceous, slightly acidic and gorgeously green marinade. I swoon over it ever summer. Just the color of the marinade gets me going! I did not create this recipe though I tweaked it ever so slightly , increasing the amount of cilantro called for. However I no longer recall the original source, so I apologize for not being able to give proper credit here*. You will be happy to know that once the meat is cooked , the flavors still shine bright. You can slice it and eat it plain or create tacos or quesadillas with the meat as well. It's equally delicious with boneless, skinless chicken breasts, too, so why not try both? Its a great dish to entertain with as well- nothing ordinary about it yet it is so super simple to make!
Tequila-Jalapeno Pork Tenderloin serves 6-ish or more depending on how large your tenderloins are
1 cup packed cilantro (leaves with stems ok)- about 1 small bunch
2-3 jalapeno peppers, halved and seeded, depending on your tolerance for spice (I use 2)
1/2 cup roughly diced onion
3 small cloves garlic, peeled
1/4 cup freshly squeezed lime juice (2-3)
2 Tablespoons Tequila (I use Jose Cuervo Gold )
1/4 cup freshly squeezed orange juice
1/4 cup olive oil
1 teaspoon kosher or sea salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon honey or granulated sugar
2 pork tenderloins (or try with boneless, skinless chicken breasts)
1. Make Marinade: Combine all ingredients in blender jar.
2. Blend on high until mixture is smooth and homogeneous, about 1 minute.
3. On a clean cutting board, butterfly the two pork tenderloins. To butterfly, cut not quite through each tenderloin, lengthwise, with a very sharp knife, so it opens like a book. Do not cut through!
4. Place tenderloins in a ziploc bag or non-reactive dish . If using a dish, pour half the marinade on top. Turn the tenderloins over and pour the remaining marinade on top. Cover with plastic wrap and refrigerate for at least 4 hours or over-night. If using a bag just pour the marinade into the bag over the tenderloins and seal.
5. When ready to cook prepare charcoal grill or preheat gas grill to medium-high heat. Clean and oil cooking grates. When ready, remove pork from marinade mixture and discard remaining marinade. Place pork onto cooking surface and grill, covered for about 7 minutes per side, turning once.
6. When done I cook mine to 145 degrees internal temperature but USDA says cook to 165 degrees F, you decide what seems good to you). Remove from grill and let rest 10 minutes before slicing (cooking will continue with carry-over heat).
7. Slice thinly cross-wise against the grain and serve immediately with sides of your choice.
I hope you love it! What's your favorite way to prepare pork tenderloin? Please share in the comments below!
* I was thinking the recipe originally was featured in Fine Cooking magazine, but I searched and searched the web for anything similar and came up empty handed.