Margarita Pork Tenderloin Food

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

MARGARITA PORK TENDERLOIN

Steps:

• Combine the first 10 ingredients in a shallow dish or large zip-lock freezer bag.
• Slice pork diagonally into 1-inch thick slices; add to tequila mixture.
• Cover or seal and chill for 1 hour, turning occasionally.
• Remove pork from marinade and throw away marinade.
• Grill, covered with grill lide, over high heat for 3-4 minutes on each side or until done.

TEQUILA-LIME PORK TENDERLOIN

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

GRILLED MARGARITA PORK CHOPS

Steps:

• .Combine the marmalade, lime juice, tequila, jalapeno and ginger in a small bowl and mix well.
• Grill the pork chops over medium heat for 10 to 15 minutes or until a meat thermometer reads 160º, brushing with the glaze during the last 5 minutes.
• Place on a serving plate and garnish with lime wedges and cilantro.