Mezcal-Marinated Green Chile Pork Tenderloin
Pork tenderloin is naturally lean and mild, which makes it a good match for bold seasoning that adds character without covering up the flavor of the meat. Mezcal brings roasted agave depth, while fresh lime and orange add a bright citrus edge. Garlic provides the savory backbone, and Revolution Barbecue Green Chile Seasoning brings green chile flavor with enough salt and spice to season the pork throughout.
The finished tenderloin has a deeply browned, well-seasoned crust surrounding a tender, juicy center. The mezcal does not dominate the pork. Instead, its earthy character settles behind the citrus and green chile, giving every slice a little more depth. Orange softens the sharper edge of the lime, while the garlic and seasoning keep the marinade firmly on the savory side.
This is the kind of pork dish that works just as well sliced into thick portions for dinner as it does served on a platter for a larger gathering. The flavor is distinctive without being complicated, and the lean tenderloin keeps the entire dish clean and focused. It delivers plenty of character without relying on a heavy sauce to carry the meat.
Grilled Pork Tenderloin with Mezcal and Green Chile
Glenn Connaughton
6
4 hours 15 minutes
20 minutes
250
American
Main Dish
Lean pork tenderloin cooks quickly, so heat management matters. The goal is to build color on the outside without pushing the center past its ideal temperature. Direct heat creates the browned exterior and lightly caramelizes the citrus and seasoning left on the surface. Indirect heat then brings the pork up to temperature more gently, helping the center stay moist from end to end.
The marinade gives the pork two distinct layers of flavor. Mezcal, lime, orange, and garlic work into the surface of the meat, while Revolution Barbecue Green Chile Seasoning supplies the savory green chile character. A second coating of the seasoning before grilling strengthens the crust and keeps the finished flavor from becoming too subtle after cooking.
Turning the tenderloins across four surfaces creates more evenly distributed browning. The short indirect finish is especially important because the tapered shape of tenderloin can cook unevenly if it stays over direct heat for the entire cook. Pulling the pork before it reaches its final temperature leaves room for carryover cooking during the rest, resulting in slices that are juicy, properly seasoned, and evenly cooked.
Ingredients
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- 2 pork tenderloins, 2 1/2 to 3 pounds total
2 teaspoons olive oil
- 2 teaspoons Revolution Barbecue Green Chile Seasoning
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- 1/2 cup mezcal
1/4 cup orange juice
Juice of 1 lime
1 tablespoon olive oil
- 1 tablespoon Revolution Barbecue Green Chile Seasoning
3 cloves garlic, minced
Directions
- Mix the Marinade: Add the mezcal, orange juice, lime juice, olive oil, Revolution Barbecue Green Chile Seasoning, and minced garlic to a large zip-top bag.
- Marinate the Pork: Open the bag, add the pork tenderloins, and press out as much air as possible before sealing it again. Massage the sealed bag until the pork is completely coated. Refrigerate for at least 30 minutes but no longer than 4 hours.
- Prepare the Grill: Set up the grill for two-zone cooking with a direct-heat side and an indirect-heat side.
- Season the Pork: Remove the pork tenderloins from the bag and discard the bag and marinade. Pat the tenderloins dry with paper towels. Rub each tenderloin with 1 teaspoon olive oil, then season each one evenly with 1 teaspoon Revolution Barbecue Green Chile Seasoning.
- Sear Over Direct Heat: Place the tenderloins over direct heat. Grill for 2 1/2 minutes on each of the four sides, turning between each side to develop an evenly browned exterior, about 10 minutes total.
- Finish Over Indirect Heat: Move the tenderloins to indirect heat. Cook for 4 to 5 minutes on each of the two broader sides, about 8 to 10 minutes total, until the thickest section reaches an internal temperature of 140 to 142 degrees Fahrenheit.
- Rest the Pork: Transfer the tenderloins to a plate or serving platter and cover them loosely with an aluminum foil tent. Rest for 5 to 10 minutes, allowing carryover cooking to bring the internal temperature to 145 degrees Fahrenheit.
- Slice and Serve: Remove the foil, slice the pork tenderloins across the grain, and serve immediately.
