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posted: 1/31/2017 6:00 AM

24-Hour Marinated Pork Tenderloin

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  • Cooks of the Week of John Harty, right, and Sue Ascher of Riverwoods plate rack of lamb with roasted Brussels sprouts and baked potato. They use their kitchen for prep work but all the food is cooked outdoors.

      Cooks of the Week of John Harty, right, and Sue Ascher of Riverwoods plate rack of lamb with roasted Brussels sprouts and baked potato. They use their kitchen for prep work but all the food is cooked outdoors.
    Steve Lundy | Staff Photographer

 

¾ cup freshly squeezed orange juice 1 cup cilantro, roughly chopped ¼ cup fresh mint leaves, roughly chopped 6-8 garlic cloves, halved

3½ to 4 pound pork tenderloin ½ cup fresh lime juice ¾ cup olive oil 1 tablespoon fresh oregano, chopped 2 teaspoons cumin dash of chipotle pepper Tabasco sauce Kosher salt & pepper, to taste

In a food processor, add the orange juice, cilantro, mint and garlic. Pulse until finely chopped. Put tenderloin in a nonreactive bowl, baking dish or baggie. Add the processed ingredients and all remaining ingredients. Coat tenderloin with the mixture and refrigerate overnight. Prepare Green Egg and heat to 450 degrees. Remove tenderloin from mixture and place directly on the grate. Quickly sear, remove and lower heat to 375 degrees. Coat tenderloin with more of the mixture, and place back on the grate once temperature is at 375. Cook for approximately 30 minutes or until an instant-read thermometer reads 160 degrees. Remove and loosely cover with foil, let rest for 10 to 15 minutes before slicing and serving.

Serves 6

Note: If using an oven, first sear meat on stovetop in hot skillet. Transfer pan to a 375 degree oven and proceed with recipe.

Sue Ascher and John Harty

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