Grilled Pork Tenderloin with Charred Romaine and Mango Salsa

Ingredients

• 450 g (1 lb) pork tenderloin, trimmed of fat
• 2 tbsp extra-virgin olive oil
• ¼ cup plus 1 tbsp fresh lime juice (divided)
• ½ tsp chili powder
• ½ tsp ground cumin
• 1 tsp honey
• 2 tbsp cilantro, chopped
• ¼ cup dry quinoa
• 1 cup water
• 2 tbsp cotija cheese, crumbled
• 1 cup mango, diced (about 1 mango)
• ½ red bell pepper, diced
• ½ yellow bell pepper, diced
• ½ jalapeño pepper, minced
• ½ tsp lime zest
• 2 heads romaine lettuce, halved lengthwise (stem left on)
• Nonstick cooking spray

Method

1. Place the pork in a resealable bag. Combine the olive oil, ¼ cup lime juice, chili powder, cumin, honey and cilantro, and pour over the pork. Seal and marinate in the fridge for at least 1 hour and no more than 24.
2. Cook the quinoa according to the package. Fluff with a fork, cool slightly, and stir in the cotija just before serving.
3. For the salsa, combine the mango, bell peppers, jalapeño, the remaining 1 tablespoon lime juice and the lime zest. Set aside.
4. Heat the grill to 230°C (450°F). Grill the pork, turning to sear all sides, until it reaches 63°C (145°F) inside, about 10 minutes.
5. In the last 5 minutes, spray each romaine half and grill cut-side down until just charred and wilted.
6. Slice the pork and serve over the quinoa with the romaine and mango salsa.