I enjoy creating recipes especially when they turn out really good. It usually happens when I am trying to use items that I have on hand. For this recipe, I had made a Jalapeno pepper relish for another recipe and thought it would add great flavor to a pork tenderloin. It is delish!
There are varying degrees of heat in jalapeno peppers. Depending on a number of factors including the weather where the pepper is grown, they may be very mild to severely hot. To reduce the heat remove the seeds and use only the outer part of the jalapeno pepper.
Serves 6-8
Ingredients:
2 tablespoons basil, roughly chopped
2 garlic cloves, minced
2 jalapeno peppers, seeded and finely chopped
Juice from ½ lemon
1 tablespoon kosher salt
1/2 tablespoon black pepper, freshly ground
1/4 cup olive oil
3-pound pork tenderloin
Instructions:
For grilling:
Prepare a two level fire with charcoal on one side of the grill.
In a small bowl, combine the basil, garlic, jalapeno pepper, lemon juice, salt, pepper, and olive oil, mix well. Rub the pork generously. Place the tenderloin onto the grill and cook by indirect cooking method or place pork into roasting pan and roast in 400 degree oven until juices run clear, about 20-25 minutes.
Oven roasted: Preheat oven to 400 degrees. Place prepared tenderloin in a roasting pan. Place in oven on middle rack and cook for 20 minutes or until desired level of doneness.
Cooking Wiser
It is important not to overcook tenderloin. The internal temperature should reach 155 degrees. Allow tenderloin to rest for 5-10 minutes. The final temperature should read 160 degrees F.
Allow the tenderloin to rest before slicing.
You can make the basil and jalapeno rub in advance and refrigerate for several days
Freeze the herb rub in ice cube trays, pop out and store in air tight bag in freezer for up to 6 months.