Make grilled pork tenderloin the centerpiece of your holiday cookout, with support from a salad topped with homemade buttermilk dressing and a Tunnel of Fudge cake for dessert.
2 large sweet onions, peeled, cut into 1/2-inch thick slices1. Prepare mojo: Heat oil in deep saucepan over medium heat. Add garlic and cumin; cook until garlic is fragrant and pale golden color, 1 to 2 minutes. Do NOT let garlic brown too much or it will be bitter. Cautiously add lime and orange juice , then salt, pepper, oregano and water. Stir and bring sauce to boil. Taste for seasoning, adding salt and/or cumin if needed. Cool to room temperature. Add cilantro or mint.
3. Preheat grill . Remove pork from marinade and discard marinade . Brush and oil grill grate. Arrange tenderloins on grill. Brush onion with some of the reserved mojo, skewer them crosswise on bamboo skewers or toothpicks. Place on grill. Grill pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its 4 sides, 12 to 16 minutes in all for medium. To test for doneness, insert an instant-read thermometer in the thickest part of meat.
2. Using stand mixer fitted with paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 2 minutes. Reduce speed to low and add egg mixture and mix until incorporated, about 30 seconds. Add melted chocolate mixture and mix until incorporated, about 30 seconds. Add flour mixture and mix until just combined, about 30 seconds, scraping down sides as needed.
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