We saw this recipe, https://cooking.nytimes.com/recipes/1024375-poc-chuc-citrus-marinated-grilled-pork?smid=ck-recipe-iOS-share, on the NYTimes cooking site and decided to try it with pork tenderloin. Pork tenderloin is notorious for cooking up tasteless and dry. To counteract that John took the pork and cut it into 1 1/2 inch pieces and then pounded them out to about 1/2 inch. He then marinated the pieces overnight.

When it came time to grill, he put the pieces down in a pre-heated grill and cooked the first side for 3 minutes and the other side for 1 minute. The pork came out tender and delicious!

We ate the pork with corn tortillas. John ate his like a taco and I ate mine with a knife and fork. It takes me longer to eat when I do not go the hand-held route. For condiments we had a chunky up avocado, fresh tomato salsa, shredded cabbage, and quick pickled red onion. (There are lots of recipes for the onions on the internet.)

I made the black beans by draining a can of Rotel and adding the tomatoes and half of the liquid to a drained and rinsed can of black beans. The other half of the liquid went into the salsa where I used some tomatoes from our daughter’s garden and a Serrano chile.

We were really pleased with the outcome of this dinner. At last we have found a good recipe for pork tenderloin!