This recipe was shared with me by my friend, Karen Calanchini of Redding, CA. Karen says,
"This recipe is from our local newspaper and was the winning entry in a cooking contest. It gotrave reviews from our company. Enjoy!
Yucatan Pork Tenderloin with Peach-Avocado Salsa
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 20 min
2 small pork tenderloins (about 1 1/2 to 2 pounds total)
1 tablespoon of garlic pepper
Juice of 1 orange
Juice of 1 lime
1 tablespoon extra-virgin
1 teaspoon fresh oregano
Peach-Avocado Salsa (see recipe below)
the tenderloin roast of fat and silverskin.
Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the
tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloins to curl up into the shape of a quarter
moon. Score the meat at various points across the width of the tenderloin and set aside.
Make a lengthwise cut into each tenderloin, until the loin
opens like a book (do not cut all the way through). Place tenderloins in a shallow glass
dish; pour juice from the orange and lime over the pork. Sprinkle the garlic pepper and
oregano over the pork and press onto the meat with your fingers. Drizzle with the olive
oil. Cover and let marinade in the refrigerator overnight.
Preheat barbecue grill. Bring roast to room temperature before cooking. Place roast onto hot grill. Grill, turning once, approximately
15 to 20 minutes or until a
meat thermometer inserted into thickest part of the roast registers 155°F.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from grill and transfer onto a cutting board; let roast stand 15 minutes before
carving (meat temperature will rise 5 to 10 degrees after it is removed from the
oven). Slice crosswise into slices and serve with Peach-Avocado Salsa.
1 fresh peach, pitted, peeled, and diced
avocado, pitted, peeled, and diced
1/4 cup jicama, peeled and diced
3 tablespoons diced red
1/4 cup chopped fresh
3 tablespoons freshly squeezed
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons extra-virgin
In a medium bowl, combine the peach, avocado, jicama, red onion, and cilantro leaves.
Whisk the lime juice, red pepper, and olive oil together; pour over the salsa mixture and
toss. Refrigerate until ready to serve.
Makes 6 to 8 servings.