This Cumin Lime Pork Tenderloin is crazy delicious when grilled and topped with a big drizzle of Roasted Salsa Verde! Perfect grill out entree!
Ingredients
2limes, juice only
¼cupolive oil
3clovesgarlic, minced
1tablespoonground cumin
1teaspoonblack pepper
2teaspoonskosher salt
2 ½pounds pork tenderloin, 2 small tenderloins
Salsa Verde
Fresh cilantro, garnish
Quick Spanish Rice (optional):
1cuplong grain white rice
1can14-ounces diced tomatoes
1cupwater
1teaspoonground cumin
¼teaspoonblack pepper
¼teaspoonkosher salt
Instructions
Add lime juice, olive oil, minced garlic, cumin, pepper, and salt to a bowl and mix together. Add pork tenderloins to marinade, cover, and let marinate for at least 30 minutes or overnight.
Preheat grill to medium high heat. Grill pork tenderloins for 4-5 minutes per side. The tenderloins will need 15-20 minutes to cook through, depending on thickness. Use a meat thermometer to ensure they are cooked through. The thermometer should reach 135 F˚ in the thickest part of the tenderloin.
Remove tenderloin and let rest for five minutes. Then slice tenderloin into ½-inch coins.
Serve pork over rice and top with HERDEZ® Roasted Salsa Verde and fresh cilantro.
Cooked pork tenderloin keeps great in the fridge for 4-5 days. Reheat gently in a 300 F˚ oven until warmed through.
To make quick Spanish rice:
In a medium pot, add rice and rinse well with cold water a few times until the water runs clear. Drain off any extra water, then add 1 cup of water and diced tomatoes along with spices.
Cover pot and place over medium-high heat. Bring rice to a simmer, stir once to prevent sticking. Turn heat down to low, cover, and simmer for 8-10 minutes until liquid is absorbed.
Stir rice a second time and test for doneness. If rice is still crunchy but water is absorbed, add another 1/3 cup of water and continue to cook for another 3-4 minutes until tender. If rice is mostly cooked and not crunchy, remove from heat, cover and let steam for five minutes. Then fluff with a fork.