- 1/4 cup lime juice
- 2 tablespoons olive or vegetable oil
- 2 garlic cloves, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon pepper
- 2 (1 pound) whole pork tenderloins, cut into 3/4 inch slices
- PEAR SALSA:
- 4 cups chopped peeled pears
- 1/3 cup chopped red onion
- 2 tablespoons chopped fresh mint
- 2 tablespoons lime juice
- 1 tablespoon grated lime peel
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill pork, uncovered, over indirect medium heat for 6-7 minutes on each side or until juices run clear. In a bowl, combine the salsa ingredients. Serve with the pork.