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:
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.
PrintCuban Grilled Pork Tenderloin
Ingredients
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.