I love pork tenderloin! Grilled or roasted – it always turns out yummy and juicy. Think of it as a blank canvas, much the same as a skinless, boneless chicken breast – you can add any flavor profile to it and create an interesting and delicious meal. This marinade is so easy and the pork tastes incredible. Pork tenderloin is a great option for a quick family meal, or double this recipe and you have a ideal main dish for a crowd. It’s much easier to move a few pork tenderloins around the grill instead of tons of chicken breasts. Try this pork as the centerpiece of a make-your-own taco bar. Ours had thin slices of pork, flour tortillas, my grilled salsa (recipe link below), sour cream, Mexican rice (I had a ziploc of it frozen from our last Mexican dinner), shredded cheese and my incredible black bean salad (recipe coming soon). When I talk about how to make dinner kid-friendly this meal is a perfect example of how to do that – each person gets to make their own taco so everyone enjoys their dinner. I round this meal out with a big platter of raw veggies – my kids love vegetables so they can supplement their VERY basic tacos (pork, cheese and tortilla) with a few handfuls of vegetables, and dinner is done!
My go-to Mexican inspired salad dressing is this delicious honey-lime vinaigrette. Try it the next time you make tacos, enchiladas….http://gatherconnectempower.com/2016/06/honey-lime-dressing/
You have to try this salsa! It is sooo good! http://gatherconnectempower.com/2016/07/grilled-salsa/
- 3 tbsp Oregano, finely chopped
- 1/4 cup Canola oil
- 1/4 cup Orange juice
- 2 Limes, zested and juiced
- 4 tsp Minced garlic
- 1 tsp Kosher salt
- 2 1/2 lbs Pork tenderloin, trimmed (the package will have 2 smaller pork tenderloins around 1 1/4 lb each)
- In a small bowl whisk together the oregano, canola oil, orange juice, lime zest and juice, minced garlic and Kosher salt.
- Place tenderloins in a Ziploc bag. Pour marinade over the pork. Marinate in the refridgerator for at least 2 hours or up to 8 hours. Remove from fridge 30 minutes before grilling to allow the pork to lose some of its chill.
- Prep grill with canola spray and preheat burners to low. Close the lid and allow the grill to heat up for 5-10 minutes.
- Place pork on the grill and cook it for 10-15 minutes on each side. The pork is ready to come off the grill when it has an internal temperature of 150 degrees. Let it rest on a platter for 10 minutes before slicing so it can finish cooking (the temperature will increase another 10 degrees) and the juices can redistribute.