Ingredients
- 4 pork tenderloins, about 1 pound each
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup dried, crushed chiles (New Mexico, ancho, cascabel, chipotle or serrano, in order of mildest to hottest)
- 4 cloves garlic, minced
- 1/2 cup fresh lime juice (about 3 large limes)
- 1/2 cup olive oil
Instructions
- With a sharp knife, remove the “silver skin”, a thin membrane surrounding tenderloins, if it is present.
- Mix all marinade ingredients and marinate tenderloins in a glass or plastic container or heavy-duty freezer bag for several hours or overnight. (You can control the heat of the marinade with the amount and type of chile you select.)
- Before grilling, remove the tenderloins from the refrigerator and let them come to room temperature.
- Preheat your grill. Remove the tenderloins from the marinade, and discard the marinade. Grill over high heat for 10 minutes, turning frequently, to sear. Then, move the tenderloins to a cooler part of your grill or, if you are using a gas grill, reduce the heat, and cook, turning frequently, until an instant-read meat thermometer registers 145°F degrees.
- Remove from heat, wrap tenderloins well in aluminum foil, and allow them to rest for at least 5 minutes. (This last step is important because the tenderloins will continue to cook after removing them from the heat.) Slice on the diagonal and serve with sliced avocados, onions and tomatoes.
