Marinated and Grilled Pork Tenderloin with Creamy Green Sauce
Try our juicy pork tenderloin marinated in soy, citrus, chili, and a touch of brown sugar, then grilled to smoky perfection. Serve with a creamy, zesty, green sauce made with herbs, avocado, garlic & lime. The end-of-summer never tasted so good!
Marinated and Grilled Pork Tenderloin with Creamy Green Sauce
Serves 8
Ingredients:
2 pork tenderloins (about 1.5 pounds each)
Marinade Ingredients:
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1/4 cup fresh orange juice
2 tablespoons brown sugar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
Creamy Green Sauce Ingredients:
2 cup fresh flat-leaf parsley (stems are ok)
1 cup fresh cilantro (stems are ok)
2 garlic cloves, peeled
1 small shallot, halved (about 2 tablespoons)
1 small jalapeño pepper, quartered, seeds removed
1/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
3/4 teaspoon dried crushed red pepper
Directions:
1. Prepare the marinade in a medium bowl by whisking all of the ingredients together.
2. Add the pork tenderloins to the marinade, cover, and refrigerate for at least one to four hours allowing the flavors to infuse into the meat.
3. Prepare the creamy green sauce. In a powerful blender or with a hand blender, add all of the ingredients and pulse until well-combined. Set aside until ready to serve with the cooked pork.
4. Fire up the grill! Let the marinated tenderloins warm to room temperature for about 20 minutes before grilling. Place the marinated tenderloins on the hot, well-oiled grill, and sear for 3-4 minutes on each side. Turn until all sides have seared and browned, and then, turn off one burner (or turn to low) to create a direct/indirect environment. Place the seared tenderloins on the cooler, indirect side, and continue to grill until their internal temperature reaches 145 F.
5. Once the pork tenderloins reach 145 F, place on a clean plate, and loosely cover with a aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.
6. Slice the grilled tenderloins, and serve warm with a side of the creamy green sauce.