Pork tenderloin is nearly impossible to mess up on the grill, especially with a marinade. By allowing the swine a little bath time, you will ensure some juicy slices of loin. The salsa is something thrown together with ingredients on hand, certainly a rough guideline for a summertime corn-based condiment, substitute whatever you like.
Orange-Rosemary Pork Tenderloin with Pickled Radish,Corn, Black Bean Salsa
2 TB soy sauce (low-sodium pref)
3 C orange juice
1 large spring rosemary
3 cloves garlic, smushed
3 TB honey
1/2 ts chili flake
1 TB red wine vinegar
2 pork tenderloins or small loins, about 2.5 lb total, trimmed of silver skin
1 TB black beans
2 TB yellow corn
1 small radish, halved and thinly sliced
2 ts red onion, diced
6 sprigs cilantro, hand-torn
1 ts jalapeno, minced
1 ts lime juice
1 ts red wine vinegar
For the marinade-
Combine all ingredients, stir well to incorporate. Pour into a resealable bag with the loins, marinate in the fridge for 2 hrs, redistributing the marinade a couple times.
For the sauce-
Pour 1 C of reserved marinade through a fine mesh strainer into a small saucepan, bring to a boil for 1 minute, then reduce by half over a simmer, about 20 minutes.
To grill the loins-
Remove from marinade, pat dry with paper towels. Season with S&P on all sides. Fire up the grill for direct medium-high heat, 400F. Grill for 8 minutes on the first side, then about 6 on the flip, depending on how thick your meat is. A thermometer inserted into the thickest part should reach 155F. A 10 minute rest will add another 5-8 degrees.
For the salsa-
In a small bowl, cover the radish with the lime juice and vinegar, let rest for 10 minutes. Combine all of the ingredients, mix well and chill in fridge while grilling the loins.
After the pork has taken a quick 10 minute rest, slice about 1/3", add to plated sauce, top with salsa. Pairs well with a Pinot Noir, Tempranillo, or lighter Zinfandel. Please do enjoy.