Disappearing Tenderloin

By lmeyer

Ingredients

• Marinade:
• 2 pork tenderloins, each around one pound
• 1/3 cup fresh orange juice
• 2 T olive oil
• 2 T Worcestershire sauce
• 1 T molasses
• 1 T minced garlic
• Rub
• 2 tsp chili powder
• 1 tsp cracked black pepper
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp granulated garlic
• Pico De Gallo
• 2 cups finely diced ripe tomatoes
• 1 cup finely diced red onion
• 3 T finely chopped fresh cilantro
• 1 T fresh lime juice
• 1 T olive oil
• 1-2 tsp minced Serrano chilies, including seeds
• 1 tsp kosher salt

Preparation

Step 1

Whisk together the marinade, trim excess fat and silver skin from the tenderloins. Place them in a large resealable plastic bag and add marinade. Press air out, seal tightly and refrigerate for 1-2 hours, turning occasionally.

Remove tenderloins from the bag and discard marinade. Mix the rub together and cover the tenderloins evenly with the rub. Lightly brush or spray olive oil over the rub. Let the meat stand at room temp for 20-30 minutes before grilling.

Grill over indirect medium heat for 20-25 minutes (internal temp should be at 155 degrees)turning once halfway through grilling time. Remove from grill, lightly cover with tin foil and allow it to rest for 3-5 minutes before cutting thin slices on the bias. Serve warm with Pico de Gallo.

Pico de Gallo- Mix in medium bowl, cover with plastic wrap and allow to stand at room temp for one hour to fully incorporate flavors.