Cuban Pork Tenderloin1 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 55 min
“Fresh citrus and spice combine in this simple, and simply delicious, Cuban Pork Tenderloin.” - by National Pork Board
Original recipe yields 6 servings
- 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. Meanwhile, make Rice and Black Bean Salad.*
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400 degrees 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 degrees Fahrenheit, 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.
Reviews (1)Rate This Recipe
"I liked it. The marinade was tasty, not too overpowering. Tender meat. Served with yellow rice and black beans...." See more"
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