Chile-Lime Pork Tenderloin

I have a deep affection for the pork loin.  Yes, I said it.  Pork is one of my favorite proteins in the world!  It gives us so many different types of products that we love.  If you are reading this blog, then I know you agree with me.  The noble pig was such a huge success story for the Americas, it flourished in a new world and continues to feed us today.

I am thankful that the Caribbean and our southern United States got a chance to collaborate on a dish!

I got hungry for some Latin/Cuban food one day, and stumbled on this recipe on the interwebs.  With some slight adjustment from original, and of course a couple of tasty test runs, I have found my Monet.

I wanted a method that would treat this product correctly, and let the pork shine.  As a result, this dish has some very robust flavors.  It is a perfect accomplishment to a nice pico de gallo, guacamole, frijoles negros and some simple cilantro rice.  There is no need to complicate this rustic nod to the Spanish settlers and the Caribbean method of cooking called Barbacoa.

Chile-Lime Pork Tenderloin

Serves 4
Prep time 1 hour, 10 minutes
Cook time 30 minutes
Total time 1 hour, 40 minutes
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Casual Party
Region South American
Website Noblepig.com

Ingredients

  • 2 limes
  • 1lb pork tenderloin
  • 1/4 cup fresh cilantro
  • 2 Tablespoons olive oil
  • 4 Cloves garlic (minced fine)
  • 2 Teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin (ground)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • guacamole
  • lime wedges

Directions

Step 1
Zest the peel from the two limes; and juice your limes and reserve
Step 2
Place the pork tenderloin in a zip-top plastic bag. Add your lime zest, lime juice, cilantro leaves, olive oil, garlic chili powder, onion powder, cumin, salt, and cayenne pepper. Remove all air from the bag as you seal the bag. Roll the bag around to combine all the ingredients. Set the bag in a 9x13 baking dish and allow to marinate in the refrigerator for at least 1 to 2 hours.
Step 3
After the 2 hours of marinating time, drain the pork marinade and discard the marinade. Pat the pork tenderloin dry with paper towels, and allow the pork to come to room temperature.
Step 4
Prepare your grill for indirect cooking. Place a drip pan in your grill, and place the pork on the grates just above the drip pan. Cover the grill and cook for 25 to 30 minutes or until it is done (145 degrees F). Remove the tenderloin and tent with tin foil and allow to rest for 3 minutes.
Step 5
To serve, slice the tenderloin into 1/2-inch think slices. Serve with guacamole and lime wedges and any cilantro as desired.

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