Two and half years ago, Shaun and I were standing in Williams Sonoma working on our wedding registry. We had the scanner in our hands just waiting to scan anything and everything that we could get our hands on, literally. If you have ever stepped into this store or Sur La Table you know what I mean. I could spend hours and a lot of serious cash in these stores if I had the time or money.
Several items that HAD to make my registry were by the brand Le Creuset. As a home cook I didn’t own a single piece but I knew that I REALLY wanted some for our new home. We picked the color cherry (red) for all of our cookware. Now I really wish we would have bought different colors for everything.
I now own my first dutch oven and a ton of other Le Creuset items after our wedding. This is seriously one of my favorite brands and I talk so highly about them that my parents went out and bought several pieces for themselves.
A while back I was approached to talk about this brand and I was ecstatic. I immediately responded with a big fat YES and then called Shaun jumping for joy. I got to pick out a product to review and I knew immediately that I wanted to try out the grill. We’ve used it about 5 times within the last two weeks. Love that it is super easy to clean up and that you can have great food grilled in your home without starting up a pit in the SWELTERING heat. Grapeseed oil is perfect to use on this cast iron grill because it reduces the smoke that is caused from grilling. NO FIRE ALARMS – whoo hoo! If you haven’t tried out a Le Creuset product I HIGHLY recommend that you invest in your first piece.
ENJOY ~ Meagan
Cilantro Pesto Pork Tenderloin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Marinade
Juice from 3 key limes
1 tsp adobe sauce
1 tsp paprika
1 tsp garlic, minced
1/2 tsp salt
1/2 tsp hot sauce (preferably Frank's)
1 1/2 cups beer (preferably Shiner)
1 lb. pork tenderloin
For the Sauce
1 cup cilantro
1/4 cup greek yogurt
1/4 tsp adobe sauce
1 Tbsp pecorino cheese
1/4 cup dry roasted peanuts
2 Tbsp olive oil
In a large bowl add the first 7 ingredients. Whisk the ingredients together and add the tenderloin. Cover with saran wrap and place in refrigerator for at least 4 hours. Flip the tenderloin halfway through the process.
Preheat oven to 425 degrees.
Turn the stove to high heat and oil the grill with grape seed oil. Place the tenderloin on the grill and sear each side for 2 minutes. Place the grill and tenderloin in the oven and cook for 20-22 minutes flipping half way through the cooking process. Internal temperature of the pork needs to reach 145 degrees. Remove from oven and let it rest for 10 minutes.
Top with the cilantro sauce before serving.
Disclosure: I received the grill for review purposed and opinions are 100% my own. There are affiliate links in this post.