The tenderloin (not to be confused with the loin) is the muscle that runs alongside the backbone of the pig. It is a very lean cut of meat, with a similar fat content to skinless, boneless chicken breasts.
What to look for: Long thin cut; also goes by pork filet and pork tender.
- 1 lb. butterflied pork tenderloins
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne (if desired)
- Zest of one lime
- 2 tablespoon lime juice
- 2 tablespoon coconut oil
- 1 small red onion, sliced
- Fresh cilantro
- Mango salsa
- Combine chili powder, ground cumin, garlic powder, cayenne, zest from lime, lime juice, and coconut oil in a plastic bag. Place butterflied pork tenderloin pieces in the bag, seal tightly, and shake until the meat is well coated with the marinade. Place in refrigerator for at least 2 hours and up to 8 hours.
- Heat grill to 325°F and place marinated tenderloin pieces on grill for 8 minutes per side. Remove from grill and allow to rest for 5 minutes, they should reach an internal temperature of 165°F.
- Slice tenderloin pieces into strips and serve on tortilla with sliced red onion, avocado, fresh cilantro, and mango salsa.