¾cupcoarsely chopped fresh cilantroplus more for garnish
4limes
5TbspExtra Virgin Olive Oil
4Tbsptequila
4tspagave
½tspcornstarch
½tspsaltplus more to taste
¼tsppepperplus more to taste
2medium red onions
12– 16 Shishito peppers or 2 medium red bell peppers
Instructions
Place pork tenderloin in a freezer for 20 minutes.
Preheat grill. For charcoal grill: Open the bottom vent completely. Light one chimney starter full of charcoal briquettes. When coals are partially covered with ash, pour over the bottom of the grill. Place cooking grate on top and cover. Open lid vent all the way. Let grill heat up for 5 – 10 minutes.
For gas grill: Turn all burners to high, close lid and heat about 15 minutes until hot. Leave main burner on high and turn off other burners.
Clean and oil cooking grate.
Remove pork from the freezer, trim and cut into 1-inch chunks. Place in a sealable gallon plastic bag.
Combine cilantro, the juice of 2 limes, 4 tbsp EVOO, tequila, agave, cornstarch, salt and pepper in a mini food processor.
Pulse 10 – 15 seconds until incorporated. Reserve 1/3 of marinade; pour the rest over the pork in the plastic bag. Seal and massage bag to coat the pork. Let stand for 15 – 20 minutes.
Cut remaining limes into wedges and set aside.
Cut onions into 1-inch rounds, then into quarters.
Keep Shishito peppers whole. If using bell peppers, remove stem and seeds cut into 1-inch pieces.
Thread onions and peppers onto skewers. Brush with remaining oil. Sprinkle with salt and pepper to taste.
Remove pork from marinade and thread pork onto skewers leaving a little room in between pieces. Put rest of bagged marinade in a bowl for basting.
Grill the pork 3 – 4 minutes. Brush skewers with marinade. Flip skewers, brush with marinade and grill until meat registers 140 degrees F, 3 – 4 minutes longer. Transfer to a serving platter, tent with aluminum foil and let rest 5 minutes.
Grill the onions and peppers, turn occasionally and baste with marinade, until slightly charred, about 4 minutes per side.
Sprinkle the pork, onions and peppers with salt and pepper to taste and drizzle with the reserved 1/3 marinade.
Serve with lime wedges and more cilantro, if desired.