Grilled Cuban Spiced Pork Tenderloin

By lorik

Ingredients

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

Details

Servings 6

Preparation

Step 1

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 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 140°F. Transfer to carving board and let stand 5 minutes.