Recipe Details

Cuban Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 20 minutes
Marinating Time: 30 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
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 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 Suggestions

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

Nutrition Information

Calories: 140 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 220 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 3 grams
Fiber: 0 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Delicioso
by anonymous 08/23/2014
I let it marinade all day and use kosher salt.

Awesome
by anonymous 02/08/2014
Didn't have any grapefruit but I just doubled the orange juice. Hard to imagine that it could taste any better.

2 word review
by anonymous 09/14/2013
DE Lish

YUM!
by anonymous 05/02/2013
The whole family enjoyed this on the grill. I only marinated it 30 min --bet it would be even better if 4 hours. I didn't have grapefruit juice so used lime juice. We'll make this again and again! Good enough for company or a quick weeknight dinner like ours tonight.

Cuban pork tenderloin
by anonymous 07/31/2012
This was very easy to make and was very delicious. I will make this again!

Cuban pork tenderloin
by anonymous 11/13/2011
Fabulous. We had a California Shiraz with it and it matched perfectly.

Easy and delicious!
by Darcy Maulsby 08/20/2011
 I can't believe how fabulous this recipe is. The flavor is outstanding, and the pork is so moist that you won't be able to stop eating it once you try a bite!

Easy and Delicious!
by Caroline 07/28/2011
My husband loves this recipe and I have already made it twice this month! Prep is super easy and recipe is delicious!