Notice I mention my jalapeño was still good, I didn't say it was still green!
This recipe greatly appealed to me. I like how easy it is to get great flavor from grilling pork tenderloin, and the addition of margarita fixings just seemed like the perfect bonus. But for some reason, I had a block against this recipe. We've had it on the calendar now for well over a month, but I've kept putting it off. In fact, I bought the ingredients for it twice, and ending up putting a spice rub on the pork tenderloin instead. Then, we were going to post it last week... but on Monday I still hadn't made it and circumstances came up such that I wasn't going to be able to make it before Thursday night. So I begged Tabitha to agree to posting the risotto instead, and told myself I wasn't allowed to put if off again. So when Hubby suggested grilled pork tenderloin for dinner tonight, I knew I had to make it even though it was on the calendar for tomorrow.Pork chops in their marinade.
Margarita Pork Loin on the grill.
It was pouring outside, so I went with the grill pan. Nicely, I have two grill pans (Total fluke, I put one in my cart and while it was there my aunt ordered me on from my wishlist. They fit together perfectly, so I am able to "cover" my grill quite effectively.)
from the all-new ultimate Southern Living Cookbook
Ingredients
3 garlic cloves, minced
1 green onion, minced
1/2 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins
Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally.
Remove pork from marinade, discarding marinade.
Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.
THOUGHTS:
The pork was quite flavorful, and I definitely want to make it again. The recipe stated half a jalapeño, but did not specify that one should seed the jalapeño, so I didn't. Big mistake. It was a bit on the hot side. Thus, if you are not a heat lover, you should leave out the jalapeño. If you like pork tenderloin, make this recipe! :)
VERDICT:
Make-again-without-the-jalapeno: 1 vote
Make-again: 1 vote
Serve with steamed green beans and brown rice for an easy, healthy meal.
For Tabitha's take of Margarita Pork Tenderloin, head on over to Double the Garlic!
Your plate looks every so pretty and yummy! I will put this one on my "try" list. I think Dan would like this one.
ReplyDeleteToo funny that you ended up with two grill pans!
Your food stylist did an excellent job on presentation! Your plate looks beautiful!--also quite yummy!
ReplyDelete@ Aunt Vicki: When the first arrived (2 days apart) I was a little surprised and upset. What would I do with two grill pans? I quickly discovered that it was quite useful to have two and use them both at least 3 times a week!
ReplyDelete@ Momma: It's a must try! If you don't want to get out the grill, I'm sure it would also be tasty in a covered skillet!