Disappearing Tenderloin With Pico De Gallo Recipes

SKILLET-ROASTED CHICKEN WITH PICO DE GALLO

Steps:

• Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.
• Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
• Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
• Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.
• Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Plate chicken and top with pico de gallo.

PICO DE GALLO CHICKEN

Steps:

• Preheat the oven to 400 ̊F. Spray a large baking dish with non-stick spray.
• Lay chicken breasts in an even layer in baking dish. Squeeze lime juice on top of chicken breasts and evenly sprinkle with taco seasoning.
• Cover top of chicken with pico de gallo and sprinkle cheese down the center.
• Bake for 20 to 24 minutes, until the chicken is cooked through and the center of the chicken breasts reaches 165°F.
• Serve immediately with your desired garnishes!

EASY PICO DE GALLO

Steps:

• In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine.
• Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.
• Sprinkle on the cilantro, and stir to combine. Serve.

DISAPPEARING TENDERLOIN WITH PICO DE GALLO

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim any excess fat and silver skin from the tenderloins. Place the tenderloins 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 1 to 2 hours, turning occasionally.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE PICO DE GALLO: In a medium bowl combine the pico de gallo ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavors.Remove the tenderloins from the bag and discard the marinade. Coat evenly with the rub and lightly brush or spray with olive 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, loosely cover with foil, and allow to rest for 3 to 5 minutes before cutting in thin slices on the bias. Serve warm with the pico de gallo.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.

PICO DE GALLO RECIPE BY TASTY

Steps:

• Combine tomatoes, onion, jalapeño, garlic, cilantro, salt, pepper, and lime juice in a small bowl and stir.
• Transfer to an airtight container and store in the fridge up to 6 days.
• Enjoy!

DISAPPEARING PORK TENDERLOIN

Steps:

• Whisk marinade ingredients together (OJ, olive oil, soy sauce, molasses, minced garlic). Place tenderloins in a large ziploc 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 1-2 hours, turning occasionally.
• Remove the tenderloins from the bag and discard the marinade. Mix the rub ingredients (chili powder, pepper, salt, cumin, oregano, garlic powder) and coat tenderloins evenly with rub. Lightly brush or spray them with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling or broiling.
• GRILLING: grill over indirect medium heat ~25-30 minutes, turning once halfway through. Remove from grill, loosely cover with foil, and allow to rest for 3-5 minutes before cutting.
• BROILING: position a rack near the bottom of the oven and preheat to 500 degrees. Place the tenderloins side by side, but not touching, in the smallest roasting pan that will hold them. Roast for 20-30 minutes (based on how well done you prefer them), turning once halfway through cooking.

ADOBO-RUBBED PORK TENDERLOIN WITH BLACK BEAN PICO DE GALLO

Steps:

• For pork: Preheat oven to 350°F. In small bowl, mix paprika, black pepper, salt, chili powder, sugar, and cayenne. Rub both sides of each tenderloin piece with spice mixture. Preheat oven-safe skillet over medium-high heat and pan-sear pieces until golden brown on both sides. Transfer to oven until done (6 to 8 minutes for each inch of thickness).
• To make pico de gallo, mix all ingredients. Serve 1/2 cup over tenderloin.

DISAPPEARING TENDERLOIN RECIPE

Steps:

• Whisk together the marinade, trim excess fat and silver skin from the tenderloins. Place them in a large resealable plastic bag and add marinade. Press air out, seal tightly and refrigerate for 1-2 hours, turning occasionally. Remove tenderloins from the bag and discard marinade. Mix the rub together and cover the tenderloins evenly with the rub. Lightly brush or spray olive oil over the rub. Let the meat stand at room temp for 20-30 minutes before grilling. Grill over indirect medium heat for 20-25 minutes (internal temp should be at 155 degrees)turning once halfway through grilling time. Remove from grill, lightly cover with tin foil and allow it to rest for 3-5 minutes before cutting thin slices on the bias. Serve warm with Pico de Gallo. Pico de Gallo- Mix in medium bowl, cover with plastic wrap and allow to stand at room temp for one hour to fully incorporate flavors.