Author: Lia Soneson
The marinade is key to this dish! It infuses each juicy bite of pork with the complex flavors of
bright citrus, warm spices, and just the right amount of habanero heat. Pork tenderloins are easy
to get right on the grill when grilling by temperature.
Serving Size: 6-8
2 (1-1/2 pound) pork tenderloins, trimmed
2 cups coarsely chopped scallions
1/2 large white onion
1/2 cup cilantro, minced
1-inch fresh ginger, peeled and minced
2 garlic cloves, minced
1 habanero pepper, seeded and chopped
2 tablespoons white vinegar
2 tablespoon soy sauce
2 tablespoon olive oil
Juice of 1 orange, fresh squeezed
Zest and juice of 1 lime
2 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1. Blend all of the marinade ingredients together using a high-powered blender. Add the marinade
to a large plastic bag, and add the two tenderloins. Remove any air, and seal the bag. Marinate
for 4-24 hours in the refrigerator.
2. Fire up the grill! Set up an direct/indirect grill. Place the tenderloins on the direct heat. Let sear
for 5 minutes, then flip to the other side for another 5 to 7 minutes. If the pork begins to get overly
seared, move to the indirect side of the grill. Cook until the internal temperature reaches 145
3. Remove the tenderloins from the grill, and cover with a piece of foil and allow the meat to rest
for 10 minutes.
4. Slice and serve while warm.
Pairs well with the Beet Slaw.