New Dish: Chili Lime Pork

After spending a good portion of the day with Chris and Xander out in the Chicago heat, I let them know that Dad would be taking care of dinner tonight. I remembered that we had a pork tenderloin roast in the freezer, so I got an idea. Little did I know just how good it would turn out!

Chili Lime PorkOn the left, you can see the wild creation I decided to make. Pork tenderloin strips beaten into fillets, marinated in Rose’s Lime Juice, and finally grilled with a homemade sauce. Total time was about 2 1/2 hours, most of witch was spent defrosting and marinating. It turned out so well that I couldn’t help taking a picture and share how I did it.

The first step was preparing the pork. I started out with a small pork tenderloin roast, which is typically two smaller tenderloins tied together or in a mesh bag. I have previously cut the pork length-wise before grilling, but did want the meal to take as long—it was well over 90 degrees outside. I decided to cut it into quarters and then tenderize it into fillets. I took each length, placed plastic wrap over the top, and beat the heck out of it. The final product was closer in shape to a fish fillet. With the new thickness, I knew that I could grill them in about 10 minutes and keep from being outside for too long. I then placed the fillets into a dish to soak in Rose’s Lime Juice and several tablespoons of kosher salt for about an hour.

The seasoning starts out with three small limes. I zested and squeezed them into a small bowl, then added a touch of olive oil. To that I added salt, pepper, paprika, garlic powder, chili powder, and cilantro flakes. I kept things light with about a teaspoon of each. If you try this and end up with a paste, add more lemon juice and olive oil. You want the consistency of a thick vinaigrette.

With all of my preparation done, I fired up the grill. Once my coals were hot enough, I placed all of the pork on the grill. After about a minute, I flipped the pork and brushed on the seasoning. I had things hot enough to have very clear sear lines and the start of browning after only a minute. If you try this out on a gas grill, you will likely have to take a little more time. I flipped and brushed the pork a total of three more times. I continued to cook the pork until the surface was a nice golden-brown. When I thought it was finished, I checked one of the thicker slices with a knife to ensure that it was cooked through—which I highly advise people to do no matter their experience.

I retreated out of the oppressive heat to enjoy my new creation with my family. I took the picture shortly after coming in from outside, because I thought i had something special. After tasting, my wife wholeheartedly agreed. I can’t wait to try this again!