Cuban Pork Tenderloin

  • Yield: 6 servings


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


  1. 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.
  2. 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