This pork tenderloin is good. Like really. And see that rice? yup that’s the cilantro lime rice from the other day. I made this meal a few days ago and I was going to post the pork recipe first but there was only one problem…
We ate it. All of it. None left. I had made a HUGE batch of the rice so I had tons of rice leftover. But the pork? Not a bite. My kids ate a ton of it too, which I wasn’t expecting. Not that they don’t like pork, they love it, but I can never predict when they are going to eat thirds of dinner or just throw it on the ground. I cannot WAIT to have a dog to help with clean up on those days.
I had thawed the pork tenderloin and was trying to think of what to make with it or how to make it and I asked my friend Christy for ideas. She suggested slicing almost all the way through, putting apple slices in the slits and then wrapping the pork in bacon. Ummm yum!!! Only problem was I was out of bacon that day. ( A rarity in my house -but I am SO making pork tenderloin that way next time I make it) so I was looking around to what was left from our CSA haul and I had Anaheim chilies, pineapple, jalapenos, white onion and garlic. I thought those would make for a killer marinade. And a salsa. I decided to char the Anaheims and jalapeno and grill the pineapple too. I have a thing for grilled pineapple, its soo good all caramelized and on ice cream? Its amazing. That would actually be a good dessert to go with this pork dish.
The only thing missing from this picture is a margarita but since I remade this meal JUST for photos for the blog, it was pretty early in the day and I didn’t want to drink a margarita that early. Well, not on a Thursday at least. But then again my week is all messed up since my husband’s “weekend” is Wed-Thurs so having a drink at 11 am on a Thursday seems totally normal to me. So while most of you have Friday as your last day of work and it’s the real Friday – its my husband’s “Monday” so that makes it all the more reason to have a margarita. And with leftover pork tenderloin. Yum
- 2 pork tenderloins (about 3 lbs total)
- For the marinade:
- ½ medium pineapple (sliced in wedges, grilled lightly ,reserve half for the salsa)
- 2 anaheim chilies, charred, peeled, stem and seeds removed
- 1 jalapeno, charred, peeled stems and seeds removed
- 2 cloves of garlic, peeled
- Juice and zest of 1 lime
- ½ c pineapple juice
- ½ water
- 1 tsp sea salt
- ½ ground black pepper
- Pierce the tenderloin all over with a fork. Place in a resealable baggie or Tupperware.
- Combine all in a blender and puree until smooth. Marinade for one hour.
- When ready to cook, heat the grill to medium hot. Sear on all sides. Lower the heat and grill on low, turning once or twice and until a meat thermometer inserted into the thickest part reads 155 deg, about 25-35 minutes depending on size of tenderloin. Let rest 5-10 min before slicing to let the juices settle. Slice into about 1 inch thick pieces and serve with a few tablespoons of the salsa and a scoop of cilantro lime rice.
- ½ medium pineapple
- 2 medium anaheim chilies
- ½ white onion diced
- 1 medium chayote
- Juice and zest of 1 large lime
- 2 tbsp honey
- ½ bunch cilantro
- 1 -2 tsp sea salt
- ½ tsp black pepper
- Dice the white onion and place in a bowl of cold water
- Peel and chop the pineapple in wedges, grill lightly. Once cooled dice into small chunks
- Char the skins of the Anaheim peppers on all sides. Place in a bowl and cover for 10 min. Rinse under cool water to get the charred peel off easier and remove stems and seeds
- Peel, slice in half and remove the seed of the chayote. Dice
- Drain the onion and place everything in a food processor or blender and pulse until just past coarse. This isn’t a chunky salsa but it’s not a puree either. Taste and add more honey, salt or pepper if desired.
The marinade and salsa is also really good with chicken. And chips. And a margarita. Ok, I’m done now.