Serves: 4
Total Calories: 124
TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.
Trim excess fat and silver skin from the tenderloins. Place in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
TO MAKE THE RUB: In a small bowl combine the rub ingredients.
TO MAKE THE SALSA: Follow recipe instructions.
Remove the tenderloins from the bag and discard the marinade. Pat the tenderloins dry with paper towels. Coat evenly with the remaining rub. Lightly brush or spray with oil. Allow to stand at room temperature for 20 to 30 minutes before grilling.
Grill over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Remove from the grill and loosely cover with foil. Allow to rest for 3 to 5 minutes before slicing. Serve with the salsa.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Caribbean Tenderloin With Black Bean Salsa recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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