Cuban Pork Tenderloin
- Yield 6 servings
Serve with red beans and rice and your favorite cold beverages.
- 1 1/2 pints 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 -- garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 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.
- 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.