Grilled Pork Tenderloins with Chili Cilantro Marinade and Grilled Peaches

1/4 cup vegetable oil
juice of 2 limes
1 tsp. chili powder
1 tsp. ground cumin
1 medium onion, thinly sliced
1 large clove garlic, minced
1 jalapeno pepper, cored and diced
1/2 tsp. salt
1 cup cilantro leaves, coarsely chopped (reserse 1/2 cup for garnish)
2 pork tenderloins, about 2-3 lbs total weight
4 peaches, sliced in half, pit removed

In a shallow glass pan, combine the oil, lime juice, chili powder, cumin, onion, garlic, jalapeno pepper, salt and cilantro. Stir well. Remove about 1 T of the marinade to a small bowl. Place pork in marinade in glass pan, roll the pork to coat all sides and refrigerate up to 8 hours. Heat grill on medium. Grill meat, turning to brown all sides, for 25 minutes or until cooked to 160 degrees. Heep basting with onions and marinade. Remove to serving platter to rest. Brush peach halves with the reserved 1 tablespoon marinade. Place cut side down on grill and cook for 1 minute to get “grill marks”. Slice the pork, place peaches around pork and serve at once with the 1/2 cup reserved chopped cilantro on top. Serves 4-6

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