1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Reserve 1/4 cup of the marinade in an airtight container in the refrigerator.
2Put the tenderloin in a large zipper-lock plastic bag and add the remaining marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
3When ready to cook, in a bowl, toss the peppers and onion with the reserved 1/4 cup marinade. Remove the tenderloin from the marinade, letting the excess marinade drip off, and transfer to a large plate. Let come to room temperature while you prepare the grill.
4Prepare a charcoal grill for medium-high heat, banking the coals on one side of the grill. Clean and oil the grill grate.
5Put a large cast iron frying pan on the cooler side of the grill and add the onions and peppers. Place the tenderloin over the hotter side of the grill. Cover the grill and cook, turning the tenderloin a few times, until it is nicely seared and cooked to medium (about 145°F). Transfer the tenderloin to a cutting board, tent with foil, and rest while you finish the vegetables.
6Move the cast iron frying pan to the hotter side of the grill and cook the vegetables, stirring occasionally, until tender. Set aside.
7Thinly slice the tenderloin against the grain, then transfer it to the cast iron frying pan with the vegetables. Serve right away with warm tortillas, salsa, sour cream, sliced avocado, and crumbled queso fresco.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Make this 8-ingredient main for an easy dinner tonight, and save half for a punch of protein in your lunch the next day. This super-simple dish is so easy to prepare, it will be one you turn to time and again.
How to Make an Easy Roasted Pork Tenderloin
Ending up with an overcooked slab of inedible meat has scared plenty a talented cook away from pork tenderloin. Thankfully Lisa Lavery of the CHOW Test Kitchen has no such fear; in this video recipe, she shares tips on how to end up with a delicious, juicy dinner using our Easy Roasted Pork Tenderloin recipe.
Roasted Herbed Beef Tenderloin
Cook beef tenderloin like a pro with our foolproof, easy recipe. A good hard sear in a frying pan gives the beef a beautiful crust, then a compound butter with garlic, thyme, and rosemary is rubbed in before you roast the tenderloin for about half an hour. Let it rest to redistribute all the delicious juices, then slice and serve with your favorite sides. You'll even impress yourself with this one. Read more.