Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally.
Remove pork from marinade, discarding marinade.
Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.
Very flavorful, strong without being spicy hot. It was perfect as-is for my husband and I, and now I can't wait to make it for his mother, sister and whole family. Followed the previous reviewer's lead on making additional marinade for a black bean and corn side dish - thank you for that suggestion! This dish is definitely a keeper!
This is a killer marinade for pork tenderloin, even though I didn't have several ingredients on hand and had to ad lib. I used a tablespoon of finely minced yellow onion instead of green, roasted ground chili instead of the jalapeno and regular chili powder, and a tad more lime juice because I didn't have any orange. Next time I hope to have all of the ingredients because I think this can only get better.
This recipe was excellent. I can't wait to make it again. I don't usually like pork because it is so dry but this was so moist and delicious even my picky 17 month old son loved it. I served it with some cilantro rice and corn to make it festive and let it marinade overnight for less clean up the next evening. I can't wait to make this again. Yummy!
Excellent recipe! The only suggestion I would make would be to double it since I found that there wasn't really enough to coat two 1 lb tenderloins. I also took everything from the marinade (but the tequila) and made a side dish of corn and black beans. Very tasty!