Source: Weber’s Big Book of Grilling
Note: Replace the molasses with maple syrup. I marinate for up to 12 hours and usually skip the 20 -30 minute waiting time.
For the marinade:
1/3 cup fresh orange juice
2 tbsp extra-virgin olive oil
2 tbsp Worcestershire sauce
1 tbsp molasses or maple syrup
1 tbsp minced garlic
2 pork tenderloins, about 1 pound each
For the rub:
2 tsp chili powder
1 tsp cracked black pepper
1 tsp kosher sald
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 granulated garlic
For the pico de gallo:
2 cups finely diced ripe tomato
1 cup finely diced red onion
1 bunch cilantro, chopped
Juice of 2 limes
1 tbsp olive oil
1 serrano chile, minced
Salt and pepper to taste
Remove the fat and silverskin from the tenderloins. Place them in a large resealable plastic bag and add the marinade. Press the air out and seal. Turn the bag to distribute the marinade, place in a container in the fridge from 1 – 2 hours, turning occasionally.
Make the rub by combining all the ingredients in a bowl. Set aside.
For the pico de gallo, combine all the ingredients in a medium bowl and mix completely. Cover and let stand at room temperature for about 1 hour to combine the flavours.
Remove the tenderloins from the bag and discard the marinade. Pat dry with a paper towel. If cooking using an oven, brush with olive oil. Let the meat stand at room temperature for 20 – 30 minutes before cooking or grilling.
To cook using an oven: Heat oven to 400 degrees. In a frying pan you can put in the oven, sear the tenderloin for 1 – 2 mins per side until done. Coat with rub, place in oven and cook for 12 – 15 minutes until the internal temperature is 160-165 degrees.
If grilling, heat to medium heat. Grill over indirect medium heat until centers are barely pink and the internal temperature reaches 140 degrees, 20 – 30 minutes total, turning once halfway through grilling time. Turn heat down for