Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Pork Tenderloin (1 for every 3-4 people)

Rub: Montreal Steak, smoked paprika, Cholula powder

Marinade: Olive Oil, Worcestershire, Cholula

tortillas – corn or flour

Guacamole’

Salsa

1 hot grill

Beer or Margaritas (to stay hydrated while grilling)

Another Kind of Carnitas

When you’re talking pork, it doesn’t get much more tender than pork tenderloin. Buy ‘em separately at your butcher’s, or in a pack from Costco or Sam’s, they’re a great deal.

Summer Grilling

It doesn’t take long, either. A few minutes to sear all around, then let them cook up till they’re still a little soft to the touch, say medium, around 140 with a thermometer (Roscoe don’t need no stinking thermometer). Let ‘em rest a couple minutes (if you can resist), then chop ‘em up right at the grill or picnic table, heat up a few tortillas, corn or flour (Roscoe recommends corn), slather with some Guacamole and salsa, and you’ll forget you ever heard of Taco Bell (besides, they don’t serve Margaritas there). Or… keep it simple: drizzle the pork with your favorite BBQ sauce and wrap it a tortilla. We love simple at Club Roscoe.

Rub and Marinade

Do it a day ahead, let the tenderloins sit overnight. Let’s face it, pork tenderloin is good without a rub or a marinade, but here at Club Roscoe we’re dedicated to making our food taste better, and this is guaranteed to do it. You can even dump a little beer or Tequila in the bag for an added kick.

Black Beans and Rice

Instead of Red Beans (see Roscoe’s Red Beans and Rice), try the same recipe, only substitute black beans for the red, and you’ve got yourself an authentic Mexican dinner.

Si’, Cookin’ With Senor Roscoe