| Servings | Prep Time |
| 8people | 10minutes |
| Cook Time | Passive Time |
| 20minutes | 2hours, or overnight |
|
|
- 21# pork tenderloins
- 3 cloves garlic, minced
- 11″ piece of fresh ginger, grated
- 2tbsp. fresh lime juice(about 2 small limes)
- 2tbsp. extra virgin olive oil
- 2tbsp. fresh thyme leaves
- 2tbsp. fresh chives, chopped(see note below)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground coriander(see note below)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- Trim tenderloins, removing much of the silver skin. This becomes tough when cooked, so removing it helps ensure a more tender meat.
- Mix together garlic, lime juice, olive oil and ginger in a small bowl.
- Add thyme leaves, chives, and remaining dry ingredients to a ziptop plastic bag.
- Add tenderloins and garlic & oil mixture to bag. Close bag and massage pork to completely incorporate the ingredients and coat the meat. Refrigerate for at least 2 hours, or up to overnight. The longer the marinade has to sit, the more robust the flavors will be once grilled.
- Heat grill to medium high heat. Remove tenderloins from marinade and grill for about 10 minutes on each side or until an instant read thermometer reads 140 degrees for medium. Toss the remaining marinade.
- Transfer meat to platter and tent with foil. Allow meat to rest for 10-15 minutes. Note that the meat will continue to cook as it rests.
- Slice, serve, and share this fantastic recipe!
1. I used chives in this version of the marinade. However, the original calls for green onions (or scallions, if you prefer). Either work well. The chives have a milder flavor than the green onions, so plan accordingly for the flavor profile you’re going for.
2. For the coriander, I love my husband for helping me out on this one. Coriander generally comes in pod form, which means using a mortar and pestle, which I don’t mind. But when you need as much of the crushed version of this fragrant spice called for in the recipe, a handy little grinder like this one works like a champ. He bought me one for Christmas several years ago, and I love it. You can find them at any home store, and can use them for whatever spices you may use more frequently.
3. Did you think I’d forget a wine suggestion? Puh-leez. For pork, Pinot Noir is a great pairing. It’s lighter than many of the flavor-bombs of a cabernet sauvignon or other more tannic wine, and compliments the spices in this particular recipe really well. For a budget-friendly version, Fat Bastard is pretty even in its’ flavors. Want to splurge? Ask your wine shop for a Pinot Noir out of the Pacific Northwest. The Pinots from that region are the ones I generally reach for as they are more balanced, in my humble opinion.
*As an aside, it you want a fun romp (literally and figuratively) through the explosion in popularity of this particular wine, be sure that you’ve watched “Sideways”. It’s a few years old, but will provide stunning landscapes, exploration of why one guy thinks Pinot Noir is the ONLY wine to drink, and of course, there’s other stuff in there, too.