Disappearing pork tenderloins with pico de gallo from Weber's Greatest Hits: 125 Recipes for Every Grill (page 158) by Jamie Purviance

  • chile powder
  • cilantro
  • ground cumin
  • garlic powder
  • garlic
  • limes
  • red onions
  • dried oregano
  • tomatoes
  • Worcestershire sauce
  • pork tenderloin
  • serrano chiles
  • unsulfured molasses
  • fresh orange juice
  • EYB Comments

    Marinate 1 - 2 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate 1 - 2 hours.

  • jenmacgregor18 on February 08, 2022

    I used a pork loin, sliced in half vertically, otherwise kept to the recipe. There's a marinade and then right before you grill a spice rub. I grilled for the 18 minutes, but it was very slightly overdone. It was still tender and wasn't all dry. And very good flavor, even without the pico de gallo. I would just grill for slightly less time maybe check it at 15 minutes.

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