Honey Lime & Adobo Grilled Pork Tenderloin with Jalapeño Cilantro Chimichurri

Ingredients

For the Honey-Lime & Adobo Pork

1. 1 pork tenderloin, 24-32oz, trimmed of any silver skin
   
   Recipe Note: This works equally well with chicken thighs!
   
   
2. ¼ cup mayonnaise
3. ½ cup fresh squeezed lime juice (about 4 limes)
4. ¼ cup orange juice
5. 1 tablespoon honey
6. 3 cloves garlic, grated on a microplane
7. 3 chiles canned in Adobo sauce, plus about 2 tablespoons of the sauce
8. 1 teaspoon powdered oregano
9. ½ teaspoon ground cumin powder
10. ¼ teaspoon allspice
11. 1 teaspoon Kosher Salt
12. ¼ teaspoon MSG

For the Jalapeño Chimichurri

1. 2 bunches cilantro, leaves and tender stems only
2. 1 jalapeño pepper, minced
3. 1 shallot, finely minced
4. 1 tablespoon white vinegar
5. 1 lime, zested and juiced
6. 3 cloves garlic, grated on a microplane
7. 1 teaspoon powdered oregano
8. 1 teaspoon Kosher Salt
9. ¼ teaspoon MSG
10. Approximately ¼ – ½ cup Extra Virgin Olive Oil

Prep – Can Be Done 1 Day In Advance:

For the Pork Tenderloin

1. Combine ingredients 3-12 (everything except mayo and pork) in a mason jar or other container with a lid, and shake vigorously to emulsify
2. Trim tenderloin of any fat or sliver skin.
3. Place tenderloin in a 1 gallon freezer bag along with half the marinade and the mayo. Massage until the tenderloin is well coated. Squeeze out as much air as possible, and refrigerate for a minimum of 2 hours and up to 24
4. Reserve the other half of the marinade in the fridge until 1 hour before using.

For the Chimichurri

1. Combine ingredients 1-9 (everything except the olive oil) in the bowl of a food processor or blender.
2. Pulse a few times, then add a splash of olive oil and pulse again.
3. Continue this process until chimichurri has reached desired consistency
4. Transfer to a bowl or other container and smooth the top over with a spoon (like you’re frosting a cake)
5. Drizzle a bit of Extra Virgin Olive Oil over the top, then cover with plastic wrap, ensuring that plastic wrap is in contact with the surface of the chimichurri – this will prevent oxidization and keep it a nice, verdant green

Cook

For the Pork

1. Remove reserved marinade and chimichurri from fridge and allow to come up to room temp
2. Prepare grill for 2-zone cooking or preheat broiler to high with oven rack set about 4 inches below the heat
3. Remove pork from marinade and shake off the excess; discard freezer bag with marinade
4. Grill or broil pork, turning occasionally, until nicely charred in spots
5. Once nicely browned and charred, transfer pork to the cooler side of the grill (or switch oven to baking mode at 375°F) and allow pork to continue to cook through until an internal temperature of 145°F
6. While pork is coming up to temp, make an aluminum foil pouch large enough to hold pork tenderloin
7. When pork is up to temp, remove from heat and place in the aluminum foil pouch. Dump reserved marinade over the pork (not the stuff from the bag that you threw away in Step 3, the half you reserved in Step 4 of Pork Prep and hopefully already got out of the fridge)
8. Seal tightly and allow pork to rest for 15 minutes before slicing.

Serve with cilantro-lime rice, sliced avocado, grilled veg, additional lime wedges, and a crisp, cold lager or other dry, light bodied beer of choice.

Bonus Round: Cilantro-Lime Rice

Cook rice according to package directions; use a long-grain rice such as jasmine or basmati, and be sure to rinse it well so that it doesn’t stick together.

Once rice is cooked (i.e., you’re at the “fluff with a fork” stage) – add ¼ cup finely minced cilantro, a pinch of Kosher salt, and the juice and zest of one lime, and fluff until everything is evenly distributed.

---