Cuban Pork Tenderloin
Recipe by National Pork Board
Ingredients
- 1 1/2pints pork tenderloin, trimmed
- 1/4cup orange juice, fresh
- 1/4cup grapefruit juice, fresh
- 2tablespoons cilantro, chopped
- 1teaspoon cumin
- 1teaspoon dried oregano
- 2-- garlic cloves, finely chopped
- 1/2teaspoon kosher salt
- 1/2teaspoon red pepper flakes
Instructions
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Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.
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Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
Nutritional Info *per serving
- Calories 140
- Fat 3g
- Saturated Fat 1g
- Cholesterol 75mg
- Sodium 220mg
- Carbohydrate 3g
- Fiber 0g
- Protein 24g
