Alcohol is a perfectly healthy way to flavor meat since some of the alcohol—and calories—dissipate when cooked. With under 400 calories per serving, you’ll even have enough calories in the bank to enjoy a pre-dinner cocktail, as well. Recipe and photo by Lisa Lotts of Garlic + Zest.
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Makes 3 servings
Prep time 30 min.
Cook time 12 min.
Ingredients
For the pork: 1 lime, zested and juiced 1 large clove garlic, minced 1" knob of ginger, peeled 2 Tbsp honey 2 Tbsp tequila 1/2 jalapeño, thinly sliced 1 tsp kosher salt 1/2 tsp cracked black pepper 3 Tbsp olive oil 2 Tbsp fresh chopped cilantro 1 (1 lb) pork tenderloin For the salsa: 1 mango, peeled, cut into a 1/4" dice 1/2 cup of fresh pineapple, cut into a 1/4" dice 1 red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1/4 cup red onion, finely diced 1 jalapeño, seeded finely diced 1 red chili pepper, seeded, finely diced 1 lime, zested and juiced 3 Tbsp chopped fresh cilantro leaves 1 Tbsp chopped fresh mint leaves 1" knob of ginger, peeled
How to make it
For the pork: In a small bowl, combine lime zest and juice. Set aside. Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine. Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4. Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter. Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness. Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving. For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids. Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine. Taste for seasonings, adding salt and freshly ground pepper if desired. To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
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Alcohol is a perfectly healthy way to flavor meat since some of the alcohol—and calories—dissipate when cooked. With under 400 calories per serving, you’ll even have enough calories in the bank to enjoy a pre-dinner cocktail, as well.
Recipe and photo by Lisa Lotts of Garlic + Zest.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 30 min.
Cook time 12 min.
Ingredients
For the pork: 1 lime, zested and juiced 1 large clove garlic, minced 1" knob of ginger, peeled 2 Tbsp honey 2 Tbsp tequila 1/2 jalapeño, thinly sliced 1 tsp kosher salt 1/2 tsp cracked black pepper 3 Tbsp olive oil 2 Tbsp fresh chopped cilantro 1 (1 lb) pork tenderloin For the salsa: 1 mango, peeled, cut into a 1/4" dice 1/2 cup of fresh pineapple, cut into a 1/4" dice 1 red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1/4 cup red onion, finely diced 1 jalapeño, seeded finely diced 1 red chili pepper, seeded, finely diced 1 lime, zested and juiced 3 Tbsp chopped fresh cilantro leaves 1 Tbsp chopped fresh mint leaves 1" knob of ginger, peeled
How to make it
For the pork: In a small bowl, combine lime zest and juice. Set aside. Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine. Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4. Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter. Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness. Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving. For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids. Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine. Taste for seasonings, adding salt and freshly ground pepper if desired. To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
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Makes 3 servings
Prep time 30 min.
Cook time 12 min.
Ingredients
For the pork: 1 lime, zested and juiced 1 large clove garlic, minced 1" knob of ginger, peeled 2 Tbsp honey 2 Tbsp tequila 1/2 jalapeño, thinly sliced 1 tsp kosher salt 1/2 tsp cracked black pepper 3 Tbsp olive oil 2 Tbsp fresh chopped cilantro 1 (1 lb) pork tenderloin For the salsa: 1 mango, peeled, cut into a 1/4" dice 1/2 cup of fresh pineapple, cut into a 1/4" dice 1 red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1 yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice 1/4 cup red onion, finely diced 1 jalapeño, seeded finely diced 1 red chili pepper, seeded, finely diced 1 lime, zested and juiced 3 Tbsp chopped fresh cilantro leaves 1 Tbsp chopped fresh mint leaves 1" knob of ginger, peeled
How to make it
For the pork: In a small bowl, combine lime zest and juice. Set aside. Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine. Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4. Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter. Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness. Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving. For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids. Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine. Taste for seasonings, adding salt and freshly ground pepper if desired. To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
Makes 3 servings
Prep time 30 min.
Cook time 12 min.
Prep time 30 min.
Cook time 12 min.
Prep time
30 min.
Cook time
12 min.
Ingredients
- For the pork:
- 1 lime, zested and juiced
- 1 large clove garlic, minced
- 1" knob of ginger, peeled
- 2 Tbsp honey
- 2 Tbsp tequila
- 1/2 jalapeño, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 3 Tbsp olive oil
- 2 Tbsp fresh chopped cilantro
- 1 (1 lb) pork tenderloin
- For the salsa:
- 1 mango, peeled, cut into a 1/4" dice
- 1/2 cup of fresh pineapple, cut into a 1/4" dice
- 1 red baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
- 1 orange baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
- 1 yellow baby bell pepper (or 1/4 of a whole bell pepper) cut into 1/4" dice
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded finely diced
- 1 red chili pepper, seeded, finely diced
- 1 lime, zested and juiced
- 3 Tbsp chopped fresh cilantro leaves
- 1 Tbsp chopped fresh mint leaves
- 1" knob of ginger, peeled
How to make it
For the pork: In a small bowl, combine lime zest and juice. Set aside. Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine. Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4. Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter. Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness. Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving. For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids. Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine. Taste for seasonings, adding salt and freshly ground pepper if desired. To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
For the pork: In a small bowl, combine lime zest and juice. Set aside.
Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine.
Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4.
Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter.
Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness.
Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving.
For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids.
Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine.
Taste for seasonings, adding salt and freshly ground pepper if desired.
To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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