Looking for something zesty and a little bit different for Cinco de Mayo? You found it in this pork loin marinated in tequila and lime. (Yes, tequila!)
Cinco de Mayo is one of my favorite eating days of the year because I love to eat (and cook) Tex-Mex. Queso, salsa, guacamole, margaritas ... it’s all good to me!
I can typically make a meal out of appetizers on Cinco de Mayo, but it’s sometimes nice to have a more substantial main dish for people. For that, let me introduce you to my Tequila Lime Pork Loin. This is a great alternative to barbecued beef when the summer grill season hits, too.
This is a really easy marinade to toss together. Just juice your limes and add them to a bowl with the other marinade ingredients.
Don’t forget the tequila – and don’t skimp on it!
Then add your pork loin and let it marinate for at least four hours. If you can, flip it halfway through to make sure it’s marinating evenly.
The only thing that’s tricky about this recipe is making sure you don’t over-cook the pork loin. It can dry out quickly and then it’s simply not as good.
Heat your grill to medium-high heat and toss on the tenderloin. You can let it sit for 8-10 minutes to get a good sear on it.
When you flip it, it’ll probably need another 10 minutes to cook through, but (and this part is really important) please use a meat thermometer to make sure it's fully cooked.
I also drizzled a little extra marinade over my loin after I flipped it, but seriously, the thermometer is the most important part. You can insert it into the thickest part of the loin when you feel like you are getting close to the magic number.
That magic number is 145ºF, by the way. If you go even 10 degrees over that, you’ll have a dry tenderloin.
Once you pull it off the grill, wrap the loin in foil and let it rest for 3-4 minutes.
Then just slice it up into coins so people can serve themselves!
Remember that tenderloin can be slightly pink in the center and it’s completely safe. You do not need to cook it to a crisp.
Don’t let the marinade or the temperature intimidate you, though. It’s a delicious and stunning dish and definitely worth the effort!
Nick begs you to not overcook this dish! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.