The pickled jalapeño salsa brings so much flavor and extra juiciness to this pork tenderloin. If you like a little heat with your grilled meats, you'll love this recipe.
Now I can check grilled pork tenderloin off my “to do” list, LOL! Every chance I get, which is at least once or twice a week, I am grilling! I finally found something that involves a form of cooking that my husband is actually interested in. OK, well, maybe he just likes playing with fire. Yeah, that’s really what it is… Hey, it works for me that he loves firing up the charcoal grill.
I have always been intimidated when it comes to cooking a pork tenderloin. Take it off the fire too soon, and it may be undercooked. But if you leave it on too long, it will be dried out. So, out the door I went, with my meat thermometer in hand. It's the sure-fire way you will know whether the pork is done or not. It was a perfect 140 degrees, tender, juicy and delicious.
Strain the can of jalapeño peppers through a wire-mesh strainer, reserving the brine. Remove all of the carrots, chop finely and set aside.
Remove the stems from the peppers and transfer to the blender or processor. Add all of the remaining ingredients, minus the carrots. Pulse until you reach the consistency that you like. It will be chunky, but you can blend it more if you want a smoother salsa. Fold in the carrots. Cover and store in refrigerator until 1 hour before serving. Yields about 4 cups.
Combine all of the ingredients for the marinade, stir well and taste for salt. Combine the marinade and tenderloin in a large plastic storage bag. Seal and marinate for at least 4 hours or even better overnight.
Remove pork from refrigerator at least 30 to 40 minutes before grilling. Wipe off excess marinade.
Preheat grill to medium heat for 10 to 15 minutes. Drizzle pork with 3 tablespoons of olive oil. Cook for about 7 minutes per side, then move to the indirect heat and continue cooking for 8 to 10 minutes, turning over once again, until the internal temperature reads 140ºF. Remove from heat and let rest for 10 minutes before slicing. Slice and top with salsa. Serve with grilled vegetables.
The end pieces of the tenderloin will be a bit more well done and the center will be just slightly pink, super tender.