Jump to content
  • Announcements

    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

      The rules here are simple.  You must behave like an adult.  You may not use profanity.  If 'behaving like and adult' needs specific details in your eyes, then this forum is not for you.  Failure to behave like an adult may result in your loss of access to the site.     YOUR PERSONAL INFORMATION: Personal information provided to the Kamado Guru website is NOT shared with any third party for any reason. EVER.    THE REST OF THE STUFF:

      Please remember that we are not responsible for any messages posted. We do not vouch for or warrant the accuracy, completeness or usefulness of any message, and are not responsible for the contents of any message.

      The messages express the views of the author of the message, not necessarily the views of this bulletin board. Any user who feels that a posted message is objectionable is encouraged to contact us immediately by email. We have the ability to remove objectionable messages and we will make every effort to do so, within a reasonable time frame, if we determine that removal is necessary.

      You agree, through your use of this service, that you will not use this bulletin board to post any material which is knowingly false and/or defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, or otherwise violative of any law.

      You agree not to post any copyrighted material unless the copyright is owned by you or by this bulletin board.

      Our websites use cookies to distinguish you from other users of our website. This helps us to provide you with a personalised experience when you browse this site. For detailed information on the cookies we use and the purposes for which we use them see our cookie policy (link at the footer of each page).   Thanks!
Sign in to follow this  
John Setzler

Citrus Cilantro Pork Tenderloin

Recommended Posts

 

 

If you like pork tenderlioin, you are going to LOVE this one glazed with a delicious citrus and cilantro sauce with a little rum added for good measure! Give it a try! Here's the recipe:

Citrus and Cilantro Sauce:

2/3 cup orange juice
3 tablespoons lime juice
1/2 cup sugar
1/2 cup rum
zest of one lime
zest of two oranges
1/2 cup finely chopped fresh cilantro

Add the orange and lime juice with the sugar to a saucepan over medium high heat. Stir just until the sugar dissolves. Bring to a boil and reduce to 1/2 cup. Remove from the heat for a minute or so and then add the rum. Return to the heat and bring to a boil again, reducing the mixture to 1/2 cup again. This should be fairly thick. Once reduced, cool completely. Add the zest and cilantro, mix well, and set aside until ready to use.

Preheat your Kamado to 350-375 in the dome with the cast iron griddle and cast iron grate set up as shown in the video for two-zone cooking. Sear your tenderloins on the griddle while re-heating your sauce on the indirect side of the grill. Once you have a good sear on the outside of the tenderloin, move it to the indirect side of the grill and baste with the sauce. Continue cooking until the internal temperature reaches about 140°F on the pork. Remove from the grill and let rest for 10 minutes. 

Slice and drizzle with some of the remaining sauce.....

Enjoy!

Share this post


Link to post
Share on other sites

Excellent cook, John.  It's really nice to see the kamado use as an open grill.  It produced beautiful results.:bravo:

 

On a cautionary side note, a while back I used my KJ Jr. as a very hot open grill to flip/flip a bunch of skirt steaks and in the process warped the dome handle.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this  



  • Similar Content

    • By bhop
      Kamado Joe Jr. 
      375* 
       
      1 chunk pecan wood
      1 chunk apple wood
       
      Approx 50 minutes or internal temp reaches 140-160.
       
      Rub: 
      3 tbsp dark brown sugar
      2 tbsp paprika
      1 tbsp kosher salt
      Dash of garlic powder
      Dash of crushed rosemary
      Dash cayenne pepper
      Dash of seven pepper medley
      (Save a little bit for the glaze later)
       
      Now the fun part. It's one of my favorite ways to top any pork loin. 
       
      Bourbon marmalade glaze:
      1 shot bourbon
      Top half of a jar of orange marmalade
      Splash of worsteschire sauce
      Splash of teriaki sauce
      1 tbsp of Country Bob's or BBQ sauce(dont over do it here)
      And a dash of left over rub
       
       
      In a small saucepan bring your favorite bourbon (about a shot's worth or more depending on your taste buds) to a simmer. Then, add about the top half of a jar of orange marmalade to the bourbon. Then add the remainder of ingredients stirring frequently until a rich brown color is achieved. Remove from heat and add a small amount to the loin just before you take it off. 
       
       
      This thing is super easy and one of my favorites to do. This loin cost me 8 bucks and could've easily fed 6 people. Cheap and full of flavor. 
       
       

    • By Smoque'n
      Sunday Night Football eats
      Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement. 
    • By HokieOC
      Wanted to try something a bit different this weekend and utilize the new Lodge grill press I got.  Decided to grill a pork tenderloin then thin slice it and make Cuban sandwiches on the ribbed side of the cast iron griddle.  They turned out really well, and I think I might actually be starting to get the hang of getting the grill up to higher temps quickly--don't want to jinx it tho (past efforts have taken much longer than expected and often not reached desired temp).
       
      Did a 4-5 hour marinade on the tenderloin in a mixture of sauteed onions/garlic, salt, pepper, orange juice and lime juice.  Cooked at 375, flipped after eight minutes, again after another eight as it wasn't as done as I'd like it, took it off after about 20 mins and wrapped it to rest while I build the sandwiches and brought the press and a small CI pan up to temp on the grates.  Sliced after a 10 minute or so rest, it was very tender and not at all dry which I'd read several accounts of that being a problem with tenderloins.  Four mins per side with the sammies and they were good to go.  Pretty easy and will definitely be doing this one again.  I couldn't find Cuban bread so tried Portuguese rolls which I think worked out well but next time with more notice I'd track down the real thing.
       



       
       
×