We are heading into Labor Day weekend in just a few days. It is considered the end of summer but Labor Day weekend is a tad early this year, with the holiday being on the first instead of a few days into the month and I, for one, am just not ready for summer to be over yet!
Here in the Northeast, most of this summer was cooler than usual. This week is the exception, with the forecast predicting high 80s for much of the week. That still seems like summer weather to me. So, we will continue to grill and enjoy the good weather even though the days are getting shorter, the nights are getting longer and schools are back in session. I predict there will still be many good days left to do more grilling!
Mojito Pork Tenderloin (adapted from panerabread.com)
Serves 6
Ingredients:
- 1 2/3 cups water, divided
- 1 1/2 tablespoons salt
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 2 tablespoons spiced dark rum
- 4-6 limes, zest & juice
- 1/3 cup chopped fresh mint
- 9 garlic cloves, minced
- 1-1/2 pounds pork tenderloin, trimmed of sheer membrane (silver skin)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/3 cup olive oil
- 3/4 teaspoon ground black pepper
- 3 tablespoons orange juice
- 1/2 teaspoon dried oregano
Directions:
To make the brine, combine 1/2 cup hot water, 1 1/2 tablespoons of the salt and the sugar in a cup until the salt and sugar dissolve. Stir in 1 cup of cold water, the rum, zest and juice of 2-3 limes (6 tablespoons juice), 3 tablespoons of the chopped mint and 3 minced garlic cloves. Pour the brine marinade into a large Ziplock bag and add the pork, pressing out the air, then seal the bag and refrigerate the marinating pork for 2 to 3 hours.
The pork should marinate in the brine for 2-3 hours.
Heat the grill to high. Remove the pork from the brine and discard the brine. Pat the pork dry and coat it with cooking spray. Combine the paprika, 1/2 teaspoon of cumin, and 1/2 teaspoon of black pepper and rub the seasoning mix all over the pork.
Rub the seasonings all over the dried & oiled tenderloin.
Grill the meat over high heat until grill-marked all over, about 4 to 5 minutes total, turning often. Reduce the heat to medium, covering and cooking the meat until it registers 145° on an instant-read thermometer, about 5 to 6 minutes, turning once. Remove the pork to a cutting board and let it rest for 10 minutes.
An internal temperature of 145° will ensure the pork is thoroughly cooked.
Meanwhile, heat the oil in a small saucepan over medium heat. Add the remaining 6 minced garlic cloves and cook it in the oil for 1 minute. Zest & juice the remaining 2-3 limes and carefully pour the juice & zest into the pan. Add the orange juice, oregano, remaining 2 tablespoons of water, 1/2 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil and boil for 1 minute. Remove the pan from the heat and stir in 1-1/2 tablespoons of mint.
Add the spices to the sauce.
Slice the pork crosswise and spoon the sauce over top. Sprinkle the pork with the remaining tablespoon of mint.
Ready for the table!
Serve with some crusty bread or your favorite sides and a mojito!
A wonderful summer pork recipe!
There’s still plenty of summer left to enjoy! ~Linda
Mojito Pork Tenderloin (adapted from panerabread.com)
Serves 6
Ingredients:
- 1 2/3 cups water, divided
- 1 1/2 tablespoons salt
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 2 tablespoons spiced dark rum
- 4-6 limes, zest & juice
- 1/3 cup chopped fresh mint
- 9 garlic cloves, minced
- 1-1/2 pounds pork tenderloin, trimmed of sheer membrane (silver skin)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/3 cup olive oil
- 3/4 teaspoon ground black pepper
- 3 tablespoons orange juice
- 1/2 teaspoon dried oregano
Directions:
To make the brine, combine 1/2 cup hot water, 1 1/2 tablespoons of the salt and the sugar in a cup until the salt and sugar dissolve. Stir in 1 cup of cold water, the rum, zest and juice of 2-3 limes (6 tablespoons juice), 3 tablespoons of the chopped mint and 3 minced garlic cloves. Pour the brine marinade into a large Ziplock bag and add the pork, pressing out the air, then seal the bag and refrigerate the marinating pork for 2 to 3 hours.
Heat the grill to high. Remove the pork from the brine and discard the brine. Pat the pork dry and coat it with cooking spray. Combine the paprika, 1/2 teaspoon of cumin, and 1/2 teaspoon of black pepper and rub the seasoning mix all over the pork. Grill the meat over high heat until grill-marked all over, about 4 to 5 minutes total, turning often. Reduce the heat to medium, covering and cooking the meat until it registers 145° on an instant-read thermometer, about 5 to 6 minutes, turning once. Remove the pork to a cutting board and let it rest for 10 minutes.
Meanwhile, heat the oil in a small saucepan over medium heat. Add the remaining 6 minced garlic cloves and cook it in the oil for 1 minute. Zest & juice the remaining 2-3 limes and carefully pour the juice & zest into the pan. Add the orange juice, oregano, remaining 2 tablespoons of water, 1/2 teaspoon of cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil and boil for 1 minute. Remove the pan from the heat and stir in 1-1/2 tablespoons of mint.
Slice the pork crosswise and spoon the sauce over top. Sprinkle the pork with the remaining tablespoon of mint. Serve with some crusty bread or your favorite sides and a mojito!