I wow people all the time with this pork loin. People come back, not for seconds, but for thirds and fourths. It is just so savory, tender and juicy. I frequently grill these loins for large parties, such as my Mom's retirement party, or large family gatherings.
1Sprinkle tenderloins with meat tenderizer on both sides. Sprinkle cumin and chili powder on the top side of each loin. Sprinkle 2 cloves of minced garlic on the top side of each loin and slightly press into meat. Allow to rest at room temperature for about 30 minutes.
2In a food processor, add chopped green onions, chopped jalapeno (seeds and all), and cilantro. Pulse until minced and blended. Add mixture to a large Ziploc bag.
3Squeeze the juice from the lime and orange into the Ziplock bag. Add tequila, then add the seasoned loins.
4Squeeze all of the air out of the bag and seal. Squish the loins around until well coated with the marinade mixture.
5Place bag in refrigerator and chill for at least 2 hours, turning a couple of times.
6Grill temperatures and times will vary from grill to grill and from gas to charcoal. We use charcoal with hickory wood for the added flavor. Place the loins over the hottest part of the fire and pour the excess marinade, carefully over them. Sear all sides to seal in the juices. Then, move the loins out to the medium heat and finish grilling, turning frequently.
7Once the loins are cooked through, remove to a platter and let them rest for 5 minutes, then slice into medallions. Serve and enjoy.