This was the first time I grilled up pork tenderloin, which is a pretty lean cut. I didn’t want to end up with a dry piece of leather for our tacos so I decided to do a little research on how to cook up this bad boy. So after looking through a few different recipes, I came across this recipe by Alton Brown. I trust AB when it comes to his recipes because knows the science behind the cooking. I know, it’s nerdy but it’s true.
So I (loosely) followed AB’s marinade recipe and cooked the pork to the temperature indicated in the recipe. It turned out amazing! The pork was slightly pink in the middle and very juicy.
This is a perfect weekday meal. Just marinade the pork in the morning and then when you are ready for dinner, throw it on the grill. Heat up some tortillas and then you have a healthy and delicious dinner. So go make this, go make this now.
Grilled Pork Tenderloin Tacos
- 2 pork tenderloins, trimmed
- 2 limes, juiced (zest one of the limes)
- 2 jalapenos, chopped fine (depending on how hot you want it, leave seeds and ribs in for super hot or remove seeds and ribs for mild)
- 2-3 cloves of garlic, minced
- 1/2 bunch of cilantro, chopped
- 1-2 tablespoons of light-colored oil, like vegetable or canola oil
- 2 teaspoons cumin
- salt and pepper, to taste
- Flour or corn tortillas, warmed, for serving
In a large resealable bag, mix the lime juice, zest, jalapenos, garlic, cilantro, oil, cumin. Squish the bag around to mix. Season the tenderloins with salt and pepper and place in the bag and seal, pressing out as much air as possible. Marinate in the refrigerator for at least 2 hours or up to overnight.
Preheat the grill. Remove the tenderloin from the bag and place on the grill. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Allow the meat to rest for 10-15 minutes before slicing thin. The tenderloin will still be a little pink in the middle. If you prefer your pork a little more well done, then cook the tenderloin until it reaches about 145-150 degrees F.
Serve with warm tortillas and any kind of taco fixin’s that you like. I served mine with Mexican blend cheese, pineapple salsa, and sour cream. Next time I will try serving it with some salsa verde. Mmmmm.