Notice I mention my jalapeño was still good, I didn't say it was still green!
Pork chops in their marinade.
I perused the ingredient list: pork tenderloin (obviously, but I'm just buying the loin rather than the tenderloin), garlic (check), green onion (do I really have to purchase a whole bunch of green onions for ONE?), jalapeño (that's the one thing that hasn't gone bad since I bought the ingredients the first time around), cumin (oh phew, there's just enough), chili powder (I go through it so quickly that I generally buy three bags at once), salt (instead of iodine, it has added fluoride), lime juice (oh goodie, limes are on sale this week!), orange juice (the recipe seriously wants me to buy a bottle of orange juice for one tablespoon?? oh, it says fresh, i'll buy an orange), and tequila (yay! a use for the bottle of that I bought 6 months ago and still haven't used it).
Margarita Pork Loin on the grill.
This is one of those simple recipes that requires very little effort: mix ingredients, add meat to bag, soak one hour, turning occasionally (I turned it every 15 minutes... don't use tongs because the meat will be too tender). Grill (covered). Eat.
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
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.
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! :)
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!