2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 Tbsp / 30 ml lime juice
2 tsp / 10 ml canola oil
3 cloves garlic, minced
¼ tsp / 1 ml EACH salt and pepper
For the Salsa:
1 small orange, sectioned and chopped
¼ cup / 50 ml EACH chopped red and green pepper
1 small tomato, seeded and chopped
⅓ cup / 75 ml chopped red onion
½ jalapeno, minced
1 tsp / 5 ml dried mint, crumbled
1 tsp / 5 ml lime zest
- Combine lime juice, oil, garlic, salt and pepper. Brush generously over all sides of pork tenderloins. Cover and refrigerate at least one hour.
- Meanwhile, combine remaining ingredients for salsa. Let stand at room temperature for 1 hour to allow flavours to blend.
- Preheat barbecue on high; reduce heat to medium. Grill pork on lightly oiled grill over medium heat, turning and basting occasionally, for 20 to 25 minutes or until instant-read thermometer registers 155 ºF.
- Remove tenderloins from grill onto a clean plate. Tent loosely with foil and let rest 5 minutes before slicing.
Serve with citrus salsa.