Cuban Pork Tenderloin

Ingredients

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

Instructions

1. Using a thin knife, trim silver skin from tenderloin.
2. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt and hot pepper in gallon size zip top bag.
3. Add pork, close and refrigerate for at least 30 minutes and up to 4 hours.
4. Prepare outdoor grill for direct medium hot grilling.
5. For a gas grill, preheat grill on high. Adjust temperature to 400 degrees F.
6. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15 to 20 minutes.
7. Lightly oil the cooking grate.
8. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and an instant-read thermometer inserted in the center of the pork reads 145 degrees F, about 20 to 27 minutes.
9. Transfer pork to a carving board and let stand for 3 to 5 minutes.
10. Cut on a slight diagonal and serve.

Attribution

Recipe and photo used with permission from: National Pork Board