Cuban Pork Tenderloin

Submitted by:
from Darcy Maulsby

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


• 1 1/2 to 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


1. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close bag, and refrigerate for at least 30 minutes and up to 4 hours.
2. 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.
3. 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°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal.


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