Pork tenderloin is lean, so it can dry out quickly if overcooked.  To prevent this always cook on indirect heat and bring the internal temperature up slowly.

Serves 2

Preparation time 10 minutes

Cooking time 40 minutes

INGREDIENTS

  • 1 pork tenderloin fillet (normally approximately 400 – 500g)
  • 1 red pepper
  • 1 yellow pepper
  • 2 white onions
  • 4 cloves of garlic, minced
  • 2 tbsp Texas Rodeo multi purpose seasoning
  • 1 tbsp olive oil

INSTRUCTIONS

  • Preheat the grill to 140°c.
  • Cover the pork all over with the olive oil to help the seasoning stick.  Cover in the Texas Rodeo seasoning ensuring all areas are covered.
  • Place the pork on the grill over indirect heat and close the lid.  
  • Once the internal temperature of the pork reaches 65°c move over to the direct heat.  Char the outside of the flesh for a few minutes on all sides until the internal temperature comes up to 71°c.
  • Remove the pork from the heat and allow to rest whilst preparing the vegetables.
  • Slice the onions and peppers into strips.
  • Heat a tablespoon of oil in a cast iron pan and then sauté the vegetables.
  • After 3 – 5 minutes add the garlic and salt and pepper to taste.  
  • Allow to cook until the peppers and onions are lightly charred.
  • Carve the pork tenderloin and serve with the vegetables and rice, wrap, nachos or salad for a twist on a Mexican classic.