Honey Lime Grilled Pork Tenderloin with Citrus Salsa

Name: Honey Lime Grilled Pork Tenderloin with Citrus Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon chopped fresh thyme leaves; 1 gm Peeled se ents from 4 pink grapefruits, drained; 59 milliliters honey; 1 teaspoons kosher salt, divided; 79 milliliters fresh lime juice (from about 3 limes); 2 teaspoons finely shredded lime zest; 1 small Meyer lemon, cut in half horizontally, ends trimmed; 1 gm Peeled se ents from 2 navel oranges, drained; 3 teaspoons extra-virgin olive oil, divided; 454 grams pork tenderloin (about; 59 milliliters chopped roasted, unsalted pistachios

The recipe Honey Lime Grilled Pork Tenderloin with Citrus Salsan is ready in roughly 45 minutes and is definitely a super gluten free, dairy free, and primal option for lovers of Mexican food. This recipe makes 4 servings with 241 calories, 24g of protein, and 7g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course for The Fourth Of July. Head to the store and pick up roasted, kosher salt, pork tenderloin, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat a grill for medium heat (350 to 450). Rub pork with 1/2 tsp. oil. In a bowl, whisk together zest, juice, honey, and 3/4 tsp. salt and divide between 2 bowls.

Ingredients you will need

Honey

Juice

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Grill

Whisk

Grill lemon, turning occasionally, until very soft, about 8 minutes, and grill pork, turning occasionally and brushing with half the lime glaze, until a thermometer inserted in the thickest part reaches 145, about 20 minutes.

Ingredients you will need

Glaze

Lemon

Lime

Pork

Equipment you will use

Kitchen Thermometer

Grill

Let lemon cool, remove seeds and central white core, and chop finely.

Ingredients you will need

Lemon

Seeds

Transfer pork to a platter, tent with foil, and let rest about 10 minutes. Meanwhile, boil remaining glaze in a small saucepan, stirring occasionally, until thickened, about 5 minutes. Set aside.

Ingredients you will need

Glaze

Pork

Equipment you will use

Sauce Pan

Aluminum Foil

In a bowl, combine remaining 2 tsp. oil, grapefruits, oranges, thyme, remaining 1/2 tsp. salt, chopped lemon, and pistachios.

Ingredients you will need

Grapefruit

Pistachio Nuts

Orange

Lemon

Thyme

Salt

Cooking Oil

Equipment you will use

Bowl

Slice pork, brush with thickened glaze, and serve with citrus salsa.

Ingredients you will need

Glaze

Salsa

Pork

Equipment

Ingredients

Servings:

1teaspoon

chopped fresh thyme leaves 1gm

Peeled se ents from 4 pink grapefruits, drained 59milliliters

honey 1teaspoons

kosher salt, divided 79milliliters

fresh lime juice (from about 3 limes)2teaspoons

finely shredded lime zest 1small

Meyer lemon, cut in half horizontally, ends trimmed 1gm

Peeled se ents from 2 navel oranges, drained 3teaspoons

extra-virgin olive oil, divided 454grams

pork tenderloin (about 59milliliters

chopped roasted, unsalted pistachios

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Agua de Piedra Gran Seleccion Malbec. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.