pork tenderloin

Garlic Lime Grilled Pork Tenderloin

~ The Blind Guy Cooks ~ Leave a comment
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I use my grill year round. Sure, it’s much more enjoyable to stand outside grilling with a beer in one hand and tongs in the other when it’s sunny and 75° F, but that doesn’t mean you can’t grill when it’s snowing and 22°. It’s one reason they make Scotch.

All joking aside, don’t forget about your grill November through February. There are plenty of days that lend themselves to grilling. Plus, you can make great meals like this Garlic Lime Grilled Pork Tenderloin. The sweet, citrusy flavor is sure to brighten your spirits and wake up your mouth. If nothing else, it will get you yearning for spring and then can mojitos be far behind?

Garlic Lime Grilled Pork Tenderloin

Ingredients

2 pork tenderloins (approximately ¾ lb each)
4 cloves garlic, thinly sliced
2 tablespoons grated lime peel
2 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 teaspoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper


Directions

Heat gas or charcoal grill. Cut small, ¼- to ½-inch-deep slits in top of each pork tenderloin. Insert garlic slices into slits.

In small bowl, mix lime peel, oil, lime juice, honey, salt and pepper until well blended. Divide in half.

When grill is heated, brush pork tenderloins with ½ the lime mixture. Place pork on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 18 to 22 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. During last five minutes of cook time, spoon remaining lime mixture over pork tenderloins. Cut pork into slices to serve.

Grilled Pork Tenderloin with Thai Inspired Peanut Sauce

~ The Blind Guy Cooks ~ Leave a comment

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One of the most moist, tender cuts of meat is the pork tenderloin. In some markets outside the United States, this cut is referred to as a pork filet which may be more accurate. The equivalent beef cut is the beef tenderloin used to make filet mignon. The pork tenderloin cut, though, does get confused with the pork loin eye cut which is an excellent choice for a pork roast. Adding to the confusion is the use of the pork loin to make the pork tenderloin sandwich; a great sandwich but not nearly as tender as a pork tenderloin.

Here is one way that I like to prepare a pork tenderloin:

Ingredients

½ cup chunky, unsweetened peanut putter plus 2 tablespoons additional
½ cup unsweetened coconut milk
¼ cup lemon juice, freshly squeezed
3 tablespoons soy sauce
3 cloves garlic, minced
2 tablespoons sugar
1 piece freshly grated ginger (1 inch cube)
½ teaspoon salt
¼ teaspoon ground cayenne pepper
¼ teaspoon ground cinnamon
1 to 1 ½ pound pork tenderloin

Directions

Combine peanut butter, coconut milk, lemon juice, soy sauce, garlic, sugar, ginger, salt, cayenne, and cinnamon in glass bowl. Whisk until thoroughly  combined. Divide in half. Place pork tenderloin in one gallon zipper stye storage bag and pour one-half the sauce over tenderloin making sure tenderloin is completely covered. Remove as much air as possible, seal, and store in refrigerator for at least one hour or until ready to grill.

Whisk in an additional 2 tablespoons peanut butter into remaining sauce to slightly thicken and set aside keeping at room temperature.

Heat grill to medium heat. About 30 minutes before grilling, remove tenderloin from refrigerator keeping it in the plastic bag. When ready to grill, remove tenderloin from marinade and discard marinade. Grill over medium heat for 20 to 25 minutes (5 to 6 minutes per side). Remove from grill and let tenderloin rest for about 5 minutes before slicing into ½ inch slices. Spoon reserved peanut sauce over slices and serve.