Dean is the master of the grill. Sun, rain, wind snow - nothing will stop him from grilling us the most amazing meals. So, we got him his own cookbook "Weber's Big Book of Grilling" (he calls it his "man book"). Everyone that enjoys grilling should get this cookbook! This meal was so good - we fought for the leftovers. Don't be afraid of all of the ingredients - I promise this tenderloin is worth it!
Disappearing Tenderloin with Pico de Gallo
1/3 c. fresh squeezed orange juice
2 T. extra-virgin olive oil
2 T. worcestershire sauce
1 T. honey
1 T. minced garlic
2 pork tenderloins, about 1 pound each
2 t. chili powder
1 t. cracked black pepper
1 t. salt
1/2 t. ground cumin
1/2 t. dried oregano
1/4 t. granulated garlic
2 c. finely diced ripe tomato
1 c. finely diced red onion
3 T. finely chopped fresh cilantro
1 T. fresh lime juice
1 T. extra-virgin olive oil
1-2 t. minced serrano chiles, including seeds
1 t. salt
To make marinade: In small bowl whisk together the marinade ingredients.
Trim any excess fat from the tenderloins. Place tenderloins in large, resealable plastic bag and add the marinade. Press the air our of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 1-2 hours, turning occasionally.
To make rub: In small bowl, combine rub ingredients.
To make pico de gallo: In medium bowl combine the pico ingredients and mix thoroughly. Cover wiht plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.
Remove tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling.
Grill over indirect medium heat until the centers are barely pink and the internal temperature reaches 155º, 25-30 mins. Turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3-5 mins. before cutting in thin slices on the bias. Serve warm with pico de gallo.