Margarita Pork Tenderloin

It's one of the leanest cuts of pork you can get, it can be prepared for both casual and upscale dinners and it's pretty economical (translation, it's often on sale), so what's not to love about grilled pork tenderloin?   Well, if you're not careful there are plenty of reasons it can go wrong. 

Since tenderloins are so lean they can dry out very quickly if they're overcooked. Today, we don't have to cook pork until it's gray, tough and dry like we did just a few years ago. Trichinosis has all but been eliminated from the pork industry so we can now serve it medium-rare to medium and not worry.  When cooking pork tenderloin by any method pull it off the heat when the temperature reaches 140 degrees and let it rest at least 15 minutes. This resting (or carry-over cooking) is important for two reasons.

1) The temperature will rise another 4 to 5 degrees so you're final temp is around 145 degrees, which the USDA now considers the ideal temperature.
2) This time gives the juices a chance to redistribute throughout the meat, so when you cut into it the juices will be less likely to run out on your cutting board.

When you're at the meat counter be sure you select an unmarinated tenderloin.  Many times I have to ask for plain tenderloins, so if you can't find any don't be afraid to talk to the butcher.  The reason I don't like the premarinated ones is they have sat around so long the flavor of the pork is totally covered up by the marinade. 

This marinade is a great summertime grilling option.  It works extremely well on pork but it's also good on chicken and seafood.  The only catch is you don't want to let it sit too long.  No more than 4 hours for pork, 2 hours for chicken and 30 minutes for fish and shrimp.  Any longer and you'll start covering up the flavor of the meat. 

Happy grilling!

Margarita Pork Tenderloin
When the tenderloin has come off the fire and is resting, take the few extra minutes to grill off some cut lemon and lime halves.  Serve these on the platter next to the sliced pork and let your guests squeeze one or two onto the pork to help brighten up the flavor. 

11/2 pounds pork tenderloin
1/2 cup bottled red wine vinaigrette
1/4 cup fresh lime juice (about 1 lime)
1/4 cup tequila
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 limes, cut in half
3 lemons, cut in half
1 tablespoon olive oil

Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.  Whisk together first 3 ingredients; add pork, turning to coat and refrigerate up to 4 hours, turning occasionally. 

Prepare grill for medium-high direct heat.  Remove pork from marinade, discarding marinade.  Let pork stand at room temperature 30 minutes; pat dry with paper towels. Brush pork with olive oil and sprinkle with salt and pepper. 

Grill, covered with grill lid, 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155 degrees.  Remove and let stand 10 minutes before slicing. 

While pork is resting, place limes and lemons, cut side down, on grill and cook until surface begins to brown. 

Cut pork into 2-inch-thick slices and serve with grilled limes and lemons. 

Serves 6

Comments

[Y-SpaceAlien Planet-Doof]

This sounds awesome, James! Just one thing: kid space aliens aren't allowed to cook with tequila. Will the recipe still work if I leave it out? Or can I substitute another ingredient? Thanks!

[Jessica @ Dairy Free Betty]

Thanks for stopping by my blog!
I deleted the comment, only because if I let one person do advertising for their blog on my wall, then everyone will start and that gets messy. I will however mention your blog, as I think that dairy free blogs are AWESOME!

Take care and thanks for saying hi!!

[Jessica @ Dairy Free Betty]

PS. I mentioned your blog today! Come take a look!

[Susan]

We made this the other night. Very good and the pork was very moist. Rosie scarfed it down as soon as I told her she didn't have to eat the limes.

[Jane the Dane]

Thanks for posting this. I made it all last summer to rave reviews and am planning on bringing it out for all my special cookouts this summer!

Everyone should try this!!!