{"id":15493,"date":"2014-07-09T05:00:45","date_gmt":"2014-07-09T12:00:45","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=15493"},"modified":"2019-10-28T12:59:21","modified_gmt":"2019-10-28T19:59:21","slug":"garlic-lime-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=15493","title":{"rendered":"Garlic Lime Pork Tenderloin"},"content":{"rendered":"

I’ve made this four times now.<\/span><\/strong><\/p>\n

I’m sure you have all prepared pork tenderloin some way. We prefer pork tenderloin over a pork loin roast because it is so juicy and tender and quick to cook.<\/p>\n

One of the easiest ways I have prepared it is to cut into about 1 1\/2″ pieces, wrap with bacon, marinade and throw on a grill for a quick cook. But after trying this recipe when were in Austin for Thomas’ birth, I don’t think I will ever do pork tenderloin any other way. Since that weekend, I have made this 3 other times.<\/p>\n

Cook’s Illustrated gave three versions of the marinade. I have tried two, this one and the orange garlic lime. I like them both and I will give you the orange marinade at the end of this post.<\/p>\n

I don’t know if you have ever bought a Cook’s Illustrated magazine but if you haven’t you should. They try and try a recipe until they get it just right and they focus a lot on the techniques of cooking which makes it easier to cook great food with their detailed instructions. The paper copy of the magazine always has black and white sketches of the foods but my digital copy on my iPad starts black and white it it slowly changes to a beautiful colored photograph of the food they have just prepared.<\/p>\n

According to CI the shape of the pork tenderloin does have much surface area for browning. Pounding the meat into a flat steaks gives more surfaces for the meat to touch the grill leave more flavor into every bite.<\/p>\n

I hope you will try this recipe and if you have a favorite pork tenderloin recipe, please leave in “comment” section at the bottom of the post. That’s below the three little pictures at bottom.<\/p>\n

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(Totally, totally carb friendly. Serve whatever sides you like with your pork tenderloin and enjoy.)<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> I haven’t made any new ice creams yet this summer and was looking at some of my old post and found this one that I love because I love Almond Joy candy bars. Give it a try —  Chocolate Almond Ice Cream<\/a>.<\/p>\n

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First, those hairy hands are not mine. \ud83d\ude42  Cut all the silver skin and fat from the two pork tenderloins.<\/p>\n

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Cut the two pieces into four crosswise, not lengthwise.<\/p>\n

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Pound out the pork tenderloins to about 1″ thick.<\/p>\n

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Chop the ingredients and mix in all the marinade ingredients.  You will remove 1\/2 cup of this mixture and add the cilantro and mayonnaise to and then warm in the microwave to use as a sauce over the grilled cooked meat.<\/p>\n

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Mix all the marinade ingredients together and put in ziplock bag with the pounded pork tenderloin.<\/p>\n

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Grill until they are still pink inside about 145\u00b0.<\/p>\n

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Slice the tenderloins thin and at an angle (not cross grain).<\/p>\n

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Doesn’t that look delicious with the sauce poured over it. Those are my Jalape\u00f1o Popcorn Muffins<\/a> in the background.<\/p>\n

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Garlic Lime Grilled Pork Tenderloin<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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