Grilled tenderloin sliced on a wood plank, sitting on a wood table, with a bowl of rice and bean salad in the background.

Cuban Pork Tenderloin

Name: Cuban Pork Tenderloin
Prep time: 4 h
Cook time: 40 min
Yield: 6 Servings
Cuisine: Pork
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

Recipe and Photo Courtesy of Pork Checkoff

Makes: 6 servings
Prep Time: 30 - 240 minutes
Cook Time: 20 - 40 minutes

Ingredients:

1 1/2 lb pork tenderloin (trimmed)
1/4 cup orange juice (fresh)
1/4 cup grapefruit juice (fresh)
2 tbsp cilantro (chopped)
1 tsp cumin
1 tsp dried oregano
2 cloves garlic (finely chopped)
1/2 tsp kosher salt
1/2 tsp red pepper flakes

Directions:

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. Preheat grill on high. Adjust temperature to 400°F.
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°F, 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.