Sunday, June 13, 2010
Lime Pork Tenderloin with Cilantro Lime Rice
1 - 2 whole pork tenderloins
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 tsp chili powder
combine all ingredients except for the pork in a small jar with a lid. shake jar well to combine ingredients. pour 3/4 of the marinade into a ziploc bag and place pork into bag. seal tightly trying to keep all air out of the bag. smush pork and marinade around in the bag and refrigerate at least 6 hours or up to 24 hours.
preheat grill to medium high heat (i highly recommend charcoal for the wonderful flavor it infuses into the meat). remove pork from marinade and grill for 16 minutes total (or until internal temperature reads 140 degrees F), turning meat every 2 minutes. remove pork from grill and place in a shallow dish. immediately pour remaining 1/4 of marinade over hot pork and cover loosely with foil. let sit at least 5 minutes before slicing.
Cilantro Lime Rice
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
1 lime, zested
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
2 cloves garlic, chopped
cook rice according to package directions. meanwhile, combine 2 tbs of water, salt, cilantro, lime juice, lime zest, olive oil, and garlic in food processor or blender and blend until smooth. when rice is finished, pour cilantro lime mixture over rice and stir well to combine. serve warm.