Cuban Pork Tenderloin

By SaraB

Ingredients

• 1-1/2 lb pork tenderloin, trimmed
• 1/4 cup fresh orange juice
• 1/4 cup grapefruit juice, fresh (note: pineapple juice works fine)
• 2 Tbs chopped cilantro
• 1 tsp cumin
• 1 tsp dried oregano
• 2 cloves garlic, finely chopped
• 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes

Details

Servings 6

Preparation

Step 1

1. Using thin knife, trim silver skin from tenderloin. Mix juices, cilantro, cumin, oregano, garlic, salt and hot pepper in gallon-size 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.

3. Lightly oil cooking grate. Remove pork from marinade, draining 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, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve.