Skip to main content

The Hood Magazine

Good and Good For You Meals for a Flavorful New Year and BIG Savings!

Dec 01, 2021 ● By Hood Magazine
By Stacey Sorlien, South Dakota Pork Producers Council 


Cuban Pork Tenderloin

Prep time: 5 minutes

Cook time: 20 minutes

Marinating time: 30 minutes 


1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice
1/4 cup 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 


Cooking Directions:

Using a 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. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes. 

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 degrees Fahrenheit, 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. 

Yields 6 servings  


Serving Suggestion:

Serve with Rice and Black Bean Salad and your favorite cold beverages.


Nutritional Information per Serving:

Calories: 140                           Fat: 3g                                     Saturated Fat: 1g

Cholesterol: 75mg                  Sodium: 220mg                      Carbohydrates: 3 g

Protein:  24g                           Fiber: 0g


For more nutritional information and pork recipes or for information, please visit


The South Dakota Pork Producers Council (SDPPC) was created in 1954 to responsibly serve, support and enhance the success of the South Dakota pork production industry.   Along with managing industry issues and improving the image of the pork industry, the South Dakota Pork Producers Council works to insure a safe, wholesome product for the consumer’s confident consumption.