Tequila Lime Pork Tenderloin Carne Asada

Tony’s Tequila-Lime marinade and thoughtful browning on the grill make this fast family fiesta a huge hit every time! Includes a simple Southwestern Rice Pilaf recipe.

1 Tony’s Tequila-Lime pork tenderloin (butterflied pork tenderloin marinated in Tony's Tequila Lime Marinade)
Rice or Southwestern Pilaf*
Warm black, kidney or refried beans (optional)
Diced tomatoes
Shredded cabbage or lettuce
Shredded cheddar cheese
Salsa or sauce of your choice
Tortillas

Grill pork tenderloin on a preheated, cleaned and oiled grill, grilling pan, broiler or hot oven – cooking to about 150 degrees internal. Remove and rest for five minutes before slicing thinly.

Serve family style with rice, beans, tomatoes, shredded veggies and cheese, perfect with Tony's Homemade Guacamole, Tequila Lime Sauce or Pico de Gallo. - Chef Mick (michaelangelo) Rosacci - www.TonysMarket.com


Southwestern Pilaf
2 cups jasmine, pecan or basmati rice
2 1/4 cups water
1 large and flavorful tomato
1 large avocado, chopped
Tony Chachere’s Creole Seasoning
3-4 TBS chopped cilantro
3-4 TBS Butter, softened

Wash rice and cook according to package directions, preferably in a rice cooker. Meanwhile, chop tomato, sprinkle with kosher salt and place in a large colander to drain, shaking water out every 5 minutes. Chop avocado and cilantro.

Toss hot rice, tomato, avocado, and cilantro with butter, seasoning to taste with Creole Seasoning. Serve as a base under grilled seafood, chicken and pork.
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