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Beef and Pork

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Grilled Pork Tenderloin with Tzatziki Sauce


 Pork Tenderloin

2 pork tenderloins, ¾ to 1 pound each

¼ cup lime juice

¼ cup honey

1 tablespoon vegetable oil

1 tablespoon minced fresh cilantro

1 teaspoon minced garlic

1 chipotle pepper in adobo sauce, finely minced

1 teaspoon red pepper flakes

1 teaspoon kosher salt

¼ teaspoon ground black pepper

 

Tzatziki Sauce

2 cucumbers, peeled, seeded and diced

1 tablespoon kosher salt

1 cup (8 ounces) sour cream

1 cup (8 ounces) Greek yogurt

2 tablespoons The Olive Oil Experience Extra Virgin Olive Oil

1 – 2 tablespoons lemon juice

2 teaspoons dried dill weed

1 – 2 teaspoons finely minced garlic or to taste

Salt to taste if necessary

 

In a gallon resealable bag, mix together all ingredients except pork, until well combined.  Place tenderloins in marinade mixture, squeeze air from bag and place in refrigerator for 12 – 24 hours, turning bag at least once during the resting time.

 

Place diced cucumber in a colander placed over a bowl.  Sprinkle cucumber with salt and toss to coat.  Allow to sit for 1 hour to drain cucumber of excess moisture.  Rinse cucumber with cold water, drain and place on paper towels to remove any extra moisture.

 

In bowl, mix together sour cream, yogurt, oil, lemon juice, dill and garlic until well blended.  Add cucumber, mix well and taste for seasoning.  Add salt if necessary.  Cover and let sit overnight in the refrigerator.

 

Prepare grill bringing it to a medium heat (gray charcoal or 350 degrees on a gas grill.  Heat grate and scrape with grill scraper to remove any buildup.  Brush grate lightly with oil.

 

Remove tenderloins from marinade and place tenderloins on grill over heat.  Grill for 12 – 15 minutes or to 140 degrees, turning regularly to evenly grill all sides.  Remove from grill, wrap individually with aluminum foil and let sit off heat for 10 minutes.

 

Slice and serve with Tzatziki Sauce.

 

 
 
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