Pork Tenderloin

Ingredients:

2 pork tenderloins, about 1 lb each

Marinade:

1/2 orange juice

2 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp molasses

1 tbsp minced garlic

Rub:

2 tsp chili powder

1 tsp fresh ground black pepper

1 tsp kosher salt

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp granulated garlic

Whisk together the marinade ingredients. Separate the tenderloins and trim any excess fat from them. Put the tenderloins in a ziplock bag and pour in the marinade. Allow the pork to marinate in the refrigerator an hour or two.

Remove the tenderloins and discard the marinade. Coat both loins with the rub by patting it all over. Make sure the meat has enough time to come to room temperature before grilling. If it has been in the refrigerator, let it sit on the counter for about 20 minutes.

Grill the tenderloins over indirect medium heat for about 25 minutes until the internal temp reads 155° F. on a thermometer. When it's done, take it off the grill and put it on your serving platter. Then make a tent out of aluminum foil and put it over the pork. Let it rest for 5 minutes before slicing.

Aimee said that the recipe called for pico de gallo but she decided not to pair it with the tenderloin. We love pico de gallo so I quickly chopped up a tomato, some onion, a jalapeno, garlic and cilantro to serve on the side. It was delicious and a perfect balance to the meal.