Disappearing Tenderloin With Pico De Gallo Recipes

Steps:

• In a bowl, combine the tomatoes, onion, chile, and cilantro. Mix well to incorporate the ingredients evenly. Add the lime juice and season, to taste, with salt and pepper. Serve with tortilla chips.

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 2 tablespoons chopped cilantro, 1/4 teaspoon ground cumin, and salt to taste.

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

Steps:

• Whisk together the marinade, trim excess fat and silver skin from the tenderloins. Place them in a large resealable plastic bag and add marinade. Press air out, seal tightly and refrigerate for 1-2 hours, turning occasionally. Remove tenderloins from the bag and discard marinade. Mix the rub together and cover the tenderloins evenly with the rub. Lightly brush or spray olive oil over the rub. Let the meat stand at room temp for 20-30 minutes before grilling. Grill over indirect medium heat for 20-25 minutes (internal temp should be at 155 degrees)turning once halfway through grilling time. Remove from grill, lightly cover with tin foil and allow it to rest for 3-5 minutes before cutting thin slices on the bias. Serve warm with Pico de Gallo. Pico de Gallo- Mix in medium bowl, cover with plastic wrap and allow to stand at room temp for one hour to fully incorporate flavors.

Steps:

• Whisk marinade ingredients together (OJ, olive oil, soy sauce, molasses, minced garlic). Place tenderloins in a large ziploc bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1-2 hours, turning occasionally.
• Remove the tenderloins from the bag and discard the marinade. Mix the rub ingredients (chili powder, pepper, salt, cumin, oregano, garlic powder) and coat tenderloins evenly with rub. Lightly brush or spray them with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling or broiling.
• GRILLING: grill over indirect medium heat ~25-30 minutes, turning once halfway through. Remove from grill, loosely cover with foil, and allow to rest for 3-5 minutes before cutting.
• BROILING: position a rack near the bottom of the oven and preheat to 500 degrees. Place the tenderloins side by side, but not touching, in the smallest roasting pan that will hold them. Roast for 20-30 minutes (based on how well done you prefer them), turning once halfway through cooking.

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim any excess fat and silver skin from the tenderloins. Place the tenderloins in a large resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1 to 2 hours, turning occasionally.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.