Article: Marinated and Grilled Pork Tenderloin with Creamy Green Sauce
Marinated and Grilled Pork Tenderloin with Creamy Green Sauce
Serves 8
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!
Ingredients
- 2 pork tenderloins (about 1.5 pounds each)
Marinade Ingredients
- 2 tablespoons Olivelle Fiesta Spice Infused 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 teaspoon Olivelle Sweet Smoked Chili Rub & Seasoning
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
- 2 tablespoons olive oil
- 2 tablespoons Olivelle Fiesta Spice Infused Olive Oil
- 1/4 cup Olivelle Jalapeño Lime White Barrel Aged Balsamic
- 3 tablespoons fresh lime juice
- 3/4 teaspoon dried crushed red pepper
Directions
- Prepare the marinade in a medium bowl by whisking all of the ingredients together.
- 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.
- 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.
- 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.
- Once the pork tenderloins reach 145° F, place on a clean plate, and loosely cover with an aluminum foil "tent" for about 10 minutes. This allows the meat to rest, and the juices to soak back into the meat.
- Slice the grilled tenderloins, and serve warm with a side of the creamy green sauce.