Adventures Recipes

Friday, March 31, 2006

Island Pork Tenderloin

Island Pork Tenderloin
adapted from Cuisine at Home Magazine

2 pork tenderloin
For the pork, prepare and rub 2 tenderloins with the following:
Island Pork Rub:
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
For the Mojo and basting sauce combine:
3/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon garlic, minced
1 teaspoon kosher salt
1 serrano pepper, seeded and minced
Whisk in:
2 tablespoons honey
1 tablespoon olive oil

1. Preheat broiler to high with rack in the center of the oven
2. Prepare tenderloins with rub and place in an oiled rack in a sheet pan.
3. Combine juices, garlic, salt and chile for the mojo
4. Whisk in honey and oil for basting sauce.
5. Broil pork for 3 minutes, baste with sauce, and broil 5 more minutes. Flip meat over, baste and broil an additional 12-15 minutes, basting twice during that time. When pork reaches internal temp of 145 degrees, remove from oven, tent with foil and let rest for 5 minutes.
6. Slice into 2 inch thick servings.
Prepare grill for indirect grilling (one side on high, the other on low). Grill pork for 12 minutes over high heat, turning and basting four times. Finish over low heat for 15 minutes or until pork reaches an internal temperature of 145 degrees, turning and basting twice during this time.


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