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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Disappearing Tenderloin with Pico de gallo Recipe

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This recipe for Disappearing Tenderloin with Pico de gallo is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Marinade:
1/3 cup fresh orange juice
2 T. extra virgin olive oil
2 T. Worcestershire sauce
1 T. molasses
1T. minced garlic
2 pork tenderloins about 1 pound each

For the rub:
2 t. chili powder
1 t. cracked black pepper
1 t. kosher salt
½ t. ground cumin
½ t. dried oregano
¼ t. granulated garlic

For the pico de gallo:
2 cups finely diced ripe tomato
1 cup finely diced red onion
3 T. finely chopped fresh cilantro
1 T. extra virgin olive oil
1-2 t. minced Serrano chilies including seeds
1 t. kosher salt

Extra virgin Olive oil
Directions:
Directions:
To make the marinade: In a small bowl whisk together the marinade ingredients.
Trim any excess fat and silver skin from the tenderloin. Place the tenderloin in a large, reseal able plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1-2 hours turning occasionally.
To make the rub: In a small bowl combine the ingredients for the rub.

To make the pico de gallo: IN a medium bowl, combine the pico de gallo ingredients and mix thoroughly. Cover with plastic rap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.

Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spay with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling.

Grill over Indirect/Medium heat until the centers are barely pick and the internal temperature reaches 155 degrees F. 25-30 minutes, turning once halfway through the grilling time. Remove from the grill and cover with foil loosely and allow to rest for 3-5 minutes before cutting into thick slices on the bias. Serve warm with the pico de gallo.
Number Of Servings:
Number Of Servings:
4-6 servings
Personal Notes:
Personal Notes:
From Weber's Big Book of Grilling--so yummy!

 

 

 

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