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Friday, Nov. 20, 2009

Chili and Garlic Seasoned Grilled Pork Tenderloin

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Admittedly, there is not very much time left to utilize your grill, but this recipe can be made in the oven as well.  The key is to marinate the pork for at least an hour, and overnight is even better.  Since part of the recipe uses corn husks, corn on the cob is a perfect accompaniment for this dish.  The corn husks should be soaked in water before cooking, long enough to saturate them.  This keeps the pork nice and juicy inside.

You will need:

A pork tenderloin, 1 – 2 lbs

3 cloves of garlic, minced

Kosher salt and pepper

A handful of dried chiles, preferably chile de arbol

Good quality olive oil, enough to cover the meat

Enough corn husks to completely wrap the tenderloin

A blazing hot grill, the hotter the better

Marinate the pork tenderloin with the olive oil, salt and pepper, garlic and chiles.  When sufficiently marinated, wrap the tenderloin in the wet corn husks.  Close with a few toothpicks.  Grill the wrapped tenderloin on the grill for about 4 minutes on each side, allowing the corn husks to char a little.  It should approximate the time needed to cook an ear of corn on the grill.  After cooking, let the pork rest for about 6-10 minutes, allowing the meat to finish cooking and  relax.  Slice the meat in pieces about ” thick, and serve with corn on the cob and some baked beans or a nice green vegetable of your choice.  An ice cold beer is a perfect companion.  And maybe a slice of banana cream pie afterward.  Followed by a short nap in front of the telly.

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