By Stacey Sorlien, South Dakota Pork Producers Council 

 

Cuban Pork Tenderloin

Prep time: 5 minutes

Cook time: 20 minutes

Marinating time: 30 minutes 

Ingredients:

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 www.sdpork.org.