Southwestern Style Rotisserie Pork Tenderloin Food

ROTISSERIE PORK TENDERLOIN

Steps:

• Mix the mustard, wine, garlic, rosemary and pepper.
• Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.
• Using butchers twine, tie the pork tenderloin to the rotisserie skewer securely. I laid one half on top of several pieces of twine, then put the skewer on top of that, then the other half of the loin on top of that. Have the fat end of the one half of the loin match of with the skinny end of the other half so you wind up with even thickness all around. Snug the prongs up to or into the loin to keep it from spinning on the skewer, then tie it down tight with the twine. (see the picture above to get the idea). Cut off any loose pieces of twine so it doesn't burn.
• Prep the grill for the rotisserie, removing grates if you need to. Preheat to high, direct, as initially you will want to sear the meat to a nice golden brown.
• Put the tied up tenderloin on the rotisserie and start it spinning. Cook on high, direct heat with lid open for about 5 to 10 minutes until you have a golden brown crust.
• Reduce the heat and go with a medium high, indirect heat for the remainder of the time, lid closed.
• Start checking the temperature after 10 minutes, and remove from the grill when it reaches an internal temp of 140. On my grill it took 14 minutes, but this will vary widely based on your grill and the size of the tenderloin. If your grill runs hot, or it is a small tenderloin, check it before the 10 minute mark just to be sure. Best to use a good instant read thermometer.
• After you remove from the grill, be sure to let the roast rest for about 10 minutes. Cover in foil, then with a towel to keep it from cooling off too much. This resting period prior to cutting keeps the juices from spilling out when you slice it and will result in a very moist slice of pork.

SOUTHWEST PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
• Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
• Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.