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    Home » Pork

    Cuban Grilled Pork Tenderloin

    August 22, 2019 by Kathleen Leave a Comment

    Jump to Recipe·Print Recipe

    This Cuban grilled pork tenderloin is moist, delicious, flavorful and so easy to make! Make the marinade in the morning, toss it in the fridge while you are at work, and it's ready to grill when you get home! The marinade is a combination of citrus and zesty spices. Goes well with most side salads, pasta salads, and beans and rice.

    Cuban Grilled Pork Tenderloin

    Cuban grilled pork is a perfect weeknight grilling meat. Make the marinade in the morning, toss it in the fridge while you are at work, and it's ready to grill when you get home! The marinade is a combination of citrus and zesty spices. Goes well with most side salads, pasta salads, and beans and rice.

    Gather up your ingredients:

    Ingredients for Cuban Grilled Pork Tenderloin

    Trim the pork tenderloin by using a sharp, thin knife to remove the silver skin.

    In a gallon-sized sealable plastic bag, combine orange juice, lime juice, cilantro, cumin, oregano, garlic, salt, and red pepper flakes.

    Marinate Pork in Baggie

    Marinate for at least 1 hour, up to 8 hours.

    Heat grill on medium-high and warm to 400 degrees.  (if you have a charcoal grill, wait until the coals are covered with white ash)

    Place pork tenderloin on a greased grill and cook, turning occasionally, until browned on all sides and the center of the pork temperature reaches 145 degrees. 

    Remove to a platter, tent lightly with foil, and let rest 5 minutes so the juices distribute evenly.

    Tent Lightly with Foil

    Slice and serve warm.

    Print

    Cuban Grilled Pork Tenderloin

    Cuban Grilled Pork Tenderloin
    Print Recipe
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    • Author: Kathleen

    Ingredients

    Scale

    1 ½ pounds pork tenderloin, trimmed
    ¼ cup orange juice
    Juice of 1 lime
    2 tablespoons cilantro, chopped
    1 teaspoon cumin
    1 teaspoon dried oregano
    2 cloves garlic, minced
    ½ teaspoon kosher salt
    ½ teaspoon red pepper flakes

    Instructions

    Trim the pork tenderloin by using a sharp, thin knife to remove the silver skin.

    In a gallon-sized sealable plastic bag, combine orange juice, lime juice, cilantro, cumin, oregano, garlic, salt, and red pepper flakes.

    Marinate for at least 1 hour, up to 8 hours.

    Heat grill on medium-high and warm to 400 degrees.  (if you have a charcoal grill, wait until the coals are covered with white ash)

    Place pork tenderloin on a greased grill and cook, turning occasionally, until browned on all sides and the center of the pork temperature reaches 145 degrees. 

    Remove to a platter, tent lightly with foil, and let rest 5 minutes so the juices distribute evenly.

    Slice and serve warm.

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