You all know we love to cook. Kevin especially loves to get in the kitchen and try new recipes while I enjoy sipping a cocktail and helping out if he needs me…what?
A few weeks ago we had plans to do nothing, and had no clue what to have for dinner. I found an old movie on TV that we wanted to watch so I paused that while we went to survey the food in our house. The result, delicious pork tenderloin (left over) quesadillas. Let me tell you, they were so good.
Now, here we were a few weeks later, still remembering how good those quesadillas were and decided to tweak that a bit and create a recipe. We knew we wanted to grill the tenderloin, so Kevin decided to make a rub for the pork. This consisted of salt, pepper, onion powder, garlic powder, paprika, and my fave, cumin.
He rubbed that on the tenderloin and grilled it, (we go old school with charcoal), until it reached an internal temp of around 160 degrees.
Meanwhile, I was preparing a pico to go along with our meal. We wanted something fresh, so what better than a little pico? We wanted to have a little twist on it, so we’ll call this a cucumber pico. Basically it is your normal pico, tomatoes, onion, jalapeño, cilantro, lime, and garlic with cucumbers added. (We also made a mango pico but decided we didn’t like it as well with this recipe). How many times can I say pico in one description?
So now you have your pork tenderloin which you need to shred. Kevin boiled some water on the grill, (in a heat proof dish, such as cast iron) placed a wire rack inside the pot and steamed some whole wheat tortillas. (You’ve got to try to steam the tortillas, they are so much better than regular heating.) He then made a burrito with the shredded tenderloin, and colby jack cheese. Now go put these back on the grill for a minute to let the cheese melt and get some good grill marks.
Pile on the pico right on top and enjoy. Let me tell you, these are seriously good. We’ll certainly be enjoying this meal again. (Update since originally written…we’ve enjoyed these at least 3 more times.)
We served this with yellow rice as well as some grilled mango.
Who wants an invite the next time we cook? You can sit and have a cocktail with me!
Grilled Pork Tenderloin Burritos with Cucumber Pico serves 6-8
2lb pork tenderloin, large whole wheat tortillas, grated cheddar cheese
For the Pico
4 tomatoes seeded and chopped
1 onion, chopped
1 jalapeño seeded and chopped
Half of a cucumber chopped
Juice of 1 lime
Chopped cilantro, to taste
Combine all ingredients; add more lime, garlic salt and cilantro as needed.
For the Rub
1 tablespoon kosher salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
Mix together in a small bowl.
Trim the silver skin off of a 2 lb pork tenderloin, and coat the tenderloin with the rub. Cook on the grill, turning as need until it reaches an internal temperature of 150 degrees. Remove from the grill and wrap in foil. You want it to continue to cook until it reaches an internal temperature of 160 degrees. Shred the tenderloin.
Place a pot (large enough to fit the tortillas) with enough water to steam on the grill. We use a wire rack placed in the pot to steam the tortillas.
Once your tortillas are steamed (or heated) assemble the burritos by adding some of the pork and cheese. Roll tightly so there are no opening and place back on the grill to heat and melt the cheese. Top with the cucumber pico and serve.