Tequila-Lime Pork Tenderloin

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tequila-Lime Pork Tenderloin to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Tequila-Lime Pork Tenderloin, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup fresh lime juice
• 1/2 cup tequila
• 1/2 cup orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped green
• chiles
• 1 1/2 tablespoons chili powder
• 1 teaspoon minced garlic
• 1 tablespoon honey
• 1 teaspoon salt
• 3/4 teaspoon ground black
• pepper
• 2 pork tenderloins

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized sealable bag; add the pork tenderloins; seal and store in refrigerator overnight

Step 2: Technique & Execution

Preheat an outdoor grill for high heat and lightly oil grate

Step 3: Technique & Execution

Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 160 degrees F (70 degrees C), about 20 minutes.