I hesitated to pull the pork tenderloin from the freezer as I knew it would be cold outside for grilling. Mr. T didn't see it as a problem so, pork tenderloin for dinner!
Paging through Pacific Fresh by Maryana Vollstedt I found a recipe that I had marked as great and very flavorful and since I had everything readily available, Mexican Pork Tenderloin was what I prepared. The recipe calls for Black Bean Salsa but I elected to pull a jar of Trader Joe's Smoky, Spicy Peach Salsa from the cupboard....goodness, I am sounding like Sandra Lee! But, truly, everything doesn't have to be made from scratch...at least in my world...but, for those of you who must do it yourself, you might want to check this out. Since I didn't try it, I have no idea how close the recipe is to the purchased salsa.
Mexican Pork Tenderloin
adapted from Pacific Fresh
1 pork tenderloin
1/2 cup beer, allowed to go flat
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme, crumbled
1/2 tsp dried oregano, crumbled
1/4 tsp cumin
1/2 tsp Worcestershire sauce
2 cloves garlic, minced
1 Tbsp vegetable oil
Lime wedges, for garnish
Sour cream, for garnish
2 Tbsp chopped cilantro,for garnish
1 jar Smoky, Spicy Peach Salsa
1. Place pork in a gallon zip lock bag. In a small bowl stir together all ingredients fro the marinade. Pour over the pork. Seal, place in a shallow dish and marinate for four hours in the refrigerator, turning the bag several times. Remove from the refrigerator 30 minutes prior to grilling.
Prepare grill. remove pork from the marinade, reserving marinade. Grill, turning several times and basting with reserved marinade, until tender and a meat thermometer registers 160 to 170 degrees, Farenheit.
Let stand 10 minutes before carving. Slice across the grain and arrange on a warmed platter. Serve immediately with lime wedges, sour cream and a sprinkling of cilantro. The salsa may be served along side.
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable as well as Foodie Friday hosted by Michael at Rattlebridge Farm.