Cuban Pork Tenderloin
This vibrant Cuban pork tenderloin is bound to make a statement at any gathering, boasting lively flavors that delight the palate. It lends itself well to various settings, whether you're hosting a laid-back gathering or a formal affair, complemented by classic Cuban side dishes.
4 hrs 25 mins
6 Serving(s)
Ingredients
- 1 1/2 lb. pork tenderloin (trimmed)
- 1/4 cup orange juice (fresh)
- 1/4 cup grapefruit juice (fresh)
- 2 tbsp. cilantro (chopped)
- 1 tsp. cumin
- 1 tsp. dried oregano
- 2 cloves garlic (finely chopped)
- 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
Instructions
- Using a thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in a gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat the grill on high. Adjust temperature to 400°F. 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 145°F, 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.
Nutrition Facts
132 Calories Per ServingFat: 3gSaturated Fat: 1gCholesterol: 61mgSodium: 209mgCarbohydrates: 3gFiber: 0gSugars: 2gProtein: 22gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe