If you liked the Fire Roasted Tomato, Green Chile and Corn Salsa, you going to love this dish. In fact, this is the reason I made the salsa in the first place. This was a stunningly delicious meal and relatively simple, too.
It’s been a while since we posted a pork recipe. I actually love pork but I love most food. Despite my love of pork and piggy goodness, we have been eating quite a lot of seafood recently. Given it’s summertime, we do that. Right now, seafood is very abundant in the markets. It’s always light, refreshing, versatile and cooks quickly. It is perfect for summer fare, especially with the temps in the upper 90s F and 100+ F. Lately, however, the temperatures in DFW have come back to the bearable levels of the upper 80s F to low 90s F. In fact, last week the mornings started out in the upper 60s F and never got above 88 F. This is almost unthinkable Texas weather in August. It was a good thing, too, because I spent most of last week working a fire scene inspection with no AC, no roof and nowhere to hide from the sun. Ah, but I digress. When the temperature drops like this, I’m more inclined to be outside, to grill and to eat something other than seafood. So is the Baby Lady. Consequently, when I decided to make a salsa it wasn’t with the idea of chips and salsa although we made enough to do that, as well. (What can I say? The organic tortilla chips flew off the shelf and attacked me!!!) I really made the salsa with the idea to serve with a meat, either chicken or pork (remember Baby Lady doesn’t eat red meat). Inasmuch as we hadn’t had pork in a while, I was leaning toward pork. So, Baby Lady and I discussed pork chops, pork shoulder, pork loin, and pork tenderloin. We finally decided upon grilling pork tenderloin. It’s always such a nice protein and grills beautifully but how were we going to prepare it? We could take the simple approach with a little salt and pepper. That’s always nice but I wanted something with a little more kick to it. After all, it’s chile season again and you know how we love chiles. So, I opted to do a green chile marinade and finish it with the fire roasted salsa I was planning on making. It turned out great! You get the flavor of the grilled pork tenderloin with the flavors of the green chile, garlic and lime coupled with the sweet roasted goodness of the salsa with just a touch of heat. Your family will love this. It’s a really simple dish to prepare and is loaded with flavor. If you’re in the mood for grilling, this is a wonderful recipe to try. It not only works with pork but you could do this with steak, as well. This is what we did.
- 1/3 cup roasted hot New Mexico green chiles, chopped
- 6 – 7 cloves roasted garlic
- 1 lime juiced
- 1 Tbsp salt
- 1/2 cup olive oil
- 2 pork tenderloins, trimmed and fascia removed
- Fire Roasted Tomato, Green Chile and Corn Salsa
Now, in the ingredient photo you will notice that I used some previously roasted, cleaned and chopped New Mexico green chiles I had from last fall. If you can, buy some Hatch chiles because now is the season. Buy them, roast them, clean them (do not run water over them in cleaning because you will remove a lot of the flavors) and freeze them. They keep beautifully in the freezer. In fact, this typically is the way people in New Mexico, the Southwest and Mexico ensure they have green chiles throughout the year. If you have never roasted a chile, you can find the “how to” process here. Once roasted, we place them flat in a vacuum sealer and seal them. They will lay flat in your freezer making storage a breeze. Then, when you want roasted chiles for a dish, take them out of the freezer, thaw them out (they thaw quickly) and viola roasted chiles ready for you to use.
To start, roast the garlic on the grill.
Add the roasted garlic to the food processor.
Now, add the roasted New Mexico green chiles
the olive oil
Process the ingredients until you have a smooth mixture.
Spoon over pork tenderloins coating completely.
Cover with plastic wrap or foil, place in fridge and allow to marinate for 4 – 6 hours. Remove from fridge and allow to reach room temperature, roughly 30 minutes. In the meantime, start your grill.
Place the pork tenderloins on the grill over medium heat.
Cook for 3 – 4 minutes to get some nice grill marks and turn.
Cook an additional 3-4 minutes until you have reached your desired doneness.
Remove from grill and allow to rest for 5 minutes.
To serve, slice the pork tenderloin on an angle.
place a bed of Spanish rice in the middle of the plate and lay the sliced pork tenderloin on top.
Spoon the Fire Roasted Salsa over the pork tenderloin
Serve & enjoy!!!