I cut off approximately 4lbs of the pork tenderloin. I butterflied it and then butterflied it again two
Take the pork tenderloin, butterfly it, then butterfly it again on either side.
more times, resulting in three scores total. This is to make putting it on the rotisserie a little easier. I think you could just skewer it, but this technique was recommended by the recipe. With this technique, I laid the spit down the middle, wrapped the meat around it and then tied it off with cotton twine.
The recipe consists of:
12 garlic cloves
1/3C Orange Juice
2 Tbsp Lime Juice
2 Tbsp Olive Oil
2 Tbsp Oregano
2 Tbsp Salt
1 Tbsp + 1 Tsp Cumin
1 Tsp Pepper
Put all the ingredients into a blender and blend until they are smooth. You coat the pork in the marinade and let it sit in the fridge for approximately 2 hours. After it has marinated for a suitable amount of time, load it onto the rotisserie. You are going to cook the pork for approximately 1-1.5hrs until it reaches an internal temperature of 140-145 degrees.
For the vegetables I sliced up 4 red bell peppers and 1 medium onion. I put them in an aluminum pan and coated with a few Tablespoons of Olive Oil and a little salt and pepper.
This recipe is designed to be cooked on a gas grill I think. I cooked this on my Kamado with the
Place your tray with peppers under the pork on your grill.
plate setter or lave stone in place, this allowed me to cook with indirect heat. I put the aluminum pan under the pork to be seasoned by the pork drippings. This didn’t work as well as I thought it would, the recipe says to stir the vegetables every 30 minutes and too cook them until the pork is done, but in my experience they burned to the bottom of the pan. If it will fit, I might try to put the veggies in a pan on a grate, above the plate setter next time.
The pork smelled heavenly as it cooked and tasted even better when it was done. I let it go a little past 145 and with the lean nature of the tenderloin, it was a bit dry, but it packed a lot of flavor. I ended up using the leftovers on salads for over a week.
While I was disappointed with the way the vegetables turned out, the wife and I were very happy
Be sure to allow the meat to rest before slicing.
with the meat. I think this would also go well on a leg of lamb. I recommend you give this recipe a try if you want something with a bold flavor.
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