Kim Wittmers, Minneapolis, Minnesota
Ingredients
1/3 cup fresh orange juice
3 tablespoons extra-virgin olive oil (divided)
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 tablespoon minced garlic (divided)
1 tablespoon fresh lemon juice
2 pork tenderloins, about 1 pound each
1/2 cup fresh chopped cilantro
2 - 3 cups crushed corn tortilla chips
8 ounces goat cheese
1 avocado
2 cups diced tomatoes
1 cup diced red onion
4 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 - 2 minced jalapeños
1 teaspoon coarse kosher salt
Spice rub (recipe follows)
Other Materials
Re-sealable large plastic bag
Frozen ice packs
Fire grate
Foil
Preparation
Prepare spice rub. Combine orange juice, 2 tablespoons of olive oil, Worcestershire sauce, molasses, 1 tablespoon garlic and lemon juice in a small bowl and set aside.
Trim excess fat and silver skin from the tenderloins and slice tenderloins down the center lengthwise for preparation of stuffing and rolling. Place tenderloins in a large, re-sealable plastic bag and add marinade. Press air out of the bag and seal. Turn the bag to distribute the marinade, place in a bowl and keep cool for 1-2 hours, turning occasionally.
Combine cilantro, crushed tortilla chips, goat cheese, remaining garlic, and avocado. Mix together until they appear to be like piecrust crumbs or stuffing then set aside and keep cool.
Combine tomatoes, red onion, cilantro, lime juice, remaining olive oil, jalapeños, and salt in a bowl. Cover with plastic wrap and let stand at room temperature for 1 hour.
Remove tenderloins from plastic bag and discard marinade. Flatten out tenderloins and place stuffing on one side of each tenderloin then roll each tenderloin and use toothpicks or string to hold in place. Coat the pork evenly with rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 - 30 minutes. Place tenderloins in an aluminum foil. Wrap and tent the top of wrap.
Cook on a grill rack, turning at least once half way through grilling time, over indirect, medium-heat until the centers are barely pink and the internal temperature reaches 155°, about 25 - 30 minutes. Remove from heat and let rest for 3 - 5 minutes. Cut tenderloin into thin slices diagonally and serve warm with the pico de gallo on top of each portion. Yields healthy portions for 4 servings.
Estimated Cook Time: 25 – 30 minutes, 1-hour marinating period
Suggested Wine PairingRedwood Creek 2005 Cabernet Sauvignon
