Grilled Pork Tenderloin
with Chile and Orange Marinade
- 1 Organic orange
- 2 red Chile peppers
- ½ Lime
- 2 tablespoons Vegetable oil (plus more for the grill)
- 2 tablespoons Tomato paste
- 2 trimmed Pork (each about 600 grams)
Rinse the orange in hot water, wipe dry and finely grate the zest. Squeeze juice from orange.
Halve chile peppers lengthwise, remove seeds, rinse and pat dry. Finely chop chiles. Squeeze juice from lime.
Combine orange zest and juice, chiles, lime juice, 1 tablespoon oil and the tomato paste in a freezer bag, then seal tightly and turn to mix well.
Pat pork dry and place in the marinade, seal bag and turn to coat. Shake bag well. Let marinate in the refrigerator for at least 3 hours.
Remove pork from marinade and drain. Cook on a lightly oiled grill until browned all over and cooked through, turning with tongs, about 15 minutes.
Remove from grill, cover with aluminum foil and let stand 5 minutes before slicing.