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 Recipe
Prep time: 4 h
Cook time: 40 min
Yield: 6 Servings
Cuisine: Pork
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; Additional Items:; Resealable Plastic Storage Bag; Instant-read Thermometer

Recipe and Photo Courtesy of Pork Checkoff

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

Ingredients:

Pork Tenderloin (trimmed)
Orange Juice (fresh)
Grapefruit Juice (fresh)
Cilantro (chopped)
Cumin
Dried Oregano
Garlic (finely chopped)
Kosher Salt
Red Pepper Flakes

Additional Items:

• Resealable Plastic Storage Bag
• Instant-read Thermometer

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℉.
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℉, 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.