Although the calendar indicates that spring arrived a week ago it was snowing while I grilled the pork. Fortunately, this kind of meal makes me think of warm summer evenings. Tender slices of juicy pork served with crisp vegetables, toothsome rice, and a zippy, neon green sauce made from cilantro, garlic, and jalapeño. It is both light and highly flavored; a perfect combination for hot weather, but in this case for a cold, snowy spring.

4 servings
1 large or 2 small pork tenderloins, 8 oz precooked weight per person

Marinade
2 Tbsp turbano sugar (or brown sugar)
1 clove garlic, minced
1 Tbsp olive oil
2 Tbsp Sherry vinegar
½ tsp salt
Few grinds black pepper

Pebre
1 bunch cilantro
¼ of a medium onion, roughly chopped
3 cloves garlic, peeled and roughly chopped
1 jalapeño, cut off stem
½ tsp salt
¼ cup Sherry vinegar
½ cup olive oil

Rice
1 cup Basmati rice
2 cups chicken stock
½ tsp salt (optional)

Vegetables
1 medium onion. 1 inch dice
1 green bell pepper, seeded, 1 inch dice
12 grape tomatoes, sliced in half lengthwise
1 clove garlic, minced
2 Tbsp olive oil
Salt and pepper to taste

Combine ingredients for marinade in a zip lock bag. Trim pork tenderloin of fat and silver skin. Place the pork in the zip lock bag and roll it in the marinade to coat.

Express the air from the bag, close, and refrigerate for at least 4 hours, preferably overnight.

Pick the leaves from the cilantro into a colander. Wash under cool running water and shake them dry. Put the cilantro into the container of a food processor. Peel the garlic, cut off the root ends and chop the garlic into a few pieces. Roughly chop the onion and jalapeños, and add to the cilantro with the salt.

Run the machine to roughly chop the mixture. Use a rubber spatula to scrape down the sides of the container. Add the vinegar and oil. Run the machine until the mixture is emulsified, but still maintains a slightly rough texture.

Cook the rice according to directions on the container. Packaged rice can have varying cooking times. Cook the rice while the pork is on the grill and leave tightly covered until ready to serve.

Clean the grate on a charcoal or gas grill and rub with vegetable oil. Heat the grill to medium heat. If using charcoal lower the grate to its lowest setting. When the grill is preheated, or the coals are ashy white, Place the pork over direct heat and cook for 15 to 20 minutes depending on the thickness of the meat. Turn the pork every 2 minutes or so and cook on all sides. A digital thermometer should show an internal temperature of 140° when done.

Remove the pork to a sheet of aluminum foil and spoon a couple of tablespoons of the pebre over it, and roll the pork in the mixture. Close the foil around the meat and let rest for 10 minutes.

While the pork is resting, heat 2 tablespoons of olive oil in a sauté pan or an iron skillet over medium-high heat. When the oil is hot, add the onions and peppers. Cook until crisp tender, about 3 minutes . Add the tomatoes and garlic and cook for a further minute.

Slice the pork on a bias into ½ inch pieces and roll in the pebre and accumulated juices in the foil.

Spoon some rice onto a plate, top with the vegetables and then slices of pork. Serve the remaining pebre at the table to spoon onto the meat.