Cuban Pork Tenderloin

Cuban Pork Tenderloin

Courtney Every

*Recipe courtesy of National Pork Board


Yield: 6 servings

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients

1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes 


Instructions

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°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.

 

See more at: http://www.porkbeinspired.com/RecipeDetail/2469/Cuban_Pork_Tenderloin.aspx#sthash.ixxDpbtM.dpuf

Nutrition Information

  • Serving Size: 6 servings
  • 140 calories
  • 3 g fat
  • 1 g saturated fat
  • 24 g protein
  • 75 mg cholesterol
  • 220 mg sodium
  • 3 g carbohydrate