Cuban Pork Tenderloin
Recipe from National Pork Board


Cuban Pork Tenderloin

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Servings: 6 servings
Prep Time: 5 mins
Total Time: 58 mins
Related Categories: Dairy Free, Dinner, Grilled Pork Tenderloin, Grilling, Low Calorie, Low Calorie Dinners, Low Carb, Low Cholesterol, Low Fat, Low Fat Dinners, Low Sodium, Pork, Pork Tenderloin
 
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Ingredients
  • 1-1/2  pounds
    pork tenderloin
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  • 1/4  cup
    orange juice, fresh
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  • 1/4  cup
    grapefruit juice, fresh
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  • 2  tablespoons
    cilantro, chopped
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  • 1  teaspoon
    cumin
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  • 1  teaspoon
    dried oregano
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  • 2 
    cloves garlic, finely chopped
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  • 1/2  teaspoon
    kosher salt
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  • 1/2  teaspoon
    red pepper flakes
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Directions
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.
2.
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.
3.
Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill, cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve.
Nutrition information
Calories 140, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 3 g, Fiber 0 g, Protein 24 g Percent Daily Values are based on a 2,000 calorie diet
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