Last night I pulled out a recipe that I never tried because we needed something new. It was really good! The tenderloin was very, very tender and so tasty! I think if I make this again I would kick it up a little with a dried hot red pepper in the marinade and take it out before cooking. But overall, I think it was very good and made a great dinner.
GRILLED PORK TENDERLOIN WITH GARLIC CILANTRO BUTTER AND CASHEW RICE
1 1/2 LB. Pork Tenderloin
1/4 cup roasted garlic
1/2 cup extra virgin olive oil
1/4 bunch fresh cilantro, chopped
3 Tbsp lime juice
Freshly ground pepper and salt to taste
For Roasted Garlic: 12 cloves garlic, peeled
Place peeled garlic cloves in small baking dish and cover with olive oil. Bake at 350 degrees for 45 minutes until garlic is soft.
For Cashew Rice: 1 to 1/2 cups hot cooked rice
1 tsp. grated fresh ginger
4 green onions, chopped and sauteed
3 cloves garlic, chopped and sauteed
1/2 cup salted cashews
To hot cooked rice, stir in grated ginger, sauteed green onions and garlic and cashews.
For Garlic Cilantro
Butter: 1 stick butter, softened
3 Tbsp fresh cilantro, chopped
2 Tbsp roasted garlic
2 Tbsp lime juice
Mix together all ingredients until smooth.
Cut tenderloin crosswise into 2-in pieces and flatten slightly. Combine all but 2 Tbsp of the roasted garlic, olive oil, cilantro, lime juice, salt and pepper. Marinate in mixture 4 hours or overnight.
Remove pork from marinade; pan broil in heavy skillet or grill pan with the marinade over medium-high heat 2-3 minutes per side. Serve atop cashew rice. Top each serving with a pat of the Cilantro-Garlic Butter.