Pork tenderloin is prized for being ... The only catch is that tenderloin must undergo a lengthy marinade for the best results. There's not much that a marinade can't do. A good marinade ...

Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

Place the pork on top of the foil and pour over the marinade, turning over to make ... juices and transfer to a small saucepan. When the ribs are cool enough to handle, cut into individual ribs ...

Cooking pork ... the marinade (reserve the marinade for later). Lay each rack on a separate sheet of aluminium foil. Bring up the four sides of the foil to loosely but securely wrap the ribs.