Disappearing Pork Tenderloin

Wow! Today is Secret Recipe Club reveal day.  I was really excited when I got my assignment for the month.  You see, last month, Aimee, at from Chapel Hill to Chickenville, was assigned my blog...this month, my secret blog was Aimee's!  How serendipitous is that? Aimee has had an adventurous life.  Reading about her, I soon learned that she is a risk taker who found the love of her life on a singles camp out sponsored by her church.  She has four children who are not picky eaters and that is an accomplishment!  Aimee shares a variety of family recipes on her blog that her family loves and after sampling a few, I can see why!

 I combed Aimee's blog trying to narrow it down to one recipe...no can do....I found three that I just had to try.  So, today is the first of the three:  Disappearing Pork Tenderloin on the Grill.  We love pork tenderloin and  I am always looking for new ways to prepare it.  I was also intrigued by the name...where did the tenderloin go?  Just how did it disappear?  After taking the first bite,  I got it....everybody ate it up, so, it disappeared!

Disappearing Pork Tenderloin

Ingredients:

2 pork tenderloins, about 1 lb each

Marinade:

1/2 orange juice

2 tbsp olive oil

2 tbsp Worcestershire sauce 

1 tbsp molasses

1 tbsp minced garlic

Rub:

2 tsp chili powder

1 tsp fresh ground black pepper 

1 tsp kosher salt 

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp granulated garlic 

Whisk together the marinade ingredients. Separate the tenderloins and trim any excess fat from them. Put the tenderloins in a ziplock bag and pour in the marinade. Allow the pork to marinate in the refrigerator an hour or two.

Remove the tenderloins and discard the marinade. Coat both loins with the rub by patting it all over. Make sure the meat has enough time to come to room temperature before grilling.  If it has been in the refrigerator, let it sit on the counter for about 20 minutes.

Grill the tenderloins over indirect medium heat for about 25 minutes until the internal temp reads 155° F. on a thermometer.  When it's done, take it off the grill and put it on your serving platter. Then make a tent out of aluminum foil and put it over the pork. Let it rest for 5 minutes before slicing.

Aimee said that the recipe called for  pico de gallo but she decided not to  pair it with the tenderloin.  We love pico de gallo so I quickly chopped up a tomato, some onion, a jalapeno, garlic and cilantro to serve on the side.  It was delicious and a perfect balance to the meal.

PRINTABLE RECIPE

Thank you Aimee for sharing a great tenderloin recipe with us....it disappeared at my house, too!

I am pleased to be part of the Secret Recipe Club with cooks such as Aimee.  It is so much fun to get a blog assignment each month and find the perfect recipe to try and share on reveal day.  In case you are not familiar with the Secret Recipe Club, I will give you some background.  Each month club members are assigned a secret blog from which we select recipe to prepare and write about in a blog post.  We keep our assignment secret until  reveal day when everybody's posts appear at the same time.  That takes a little behind the scenes coordination by our new leader, April at Angel Foods Kitchen and Group C's leader, Angela at Big Bear's Wife.  Thanks to both of you!