A flavorful marinade made from orange and lime juices, this Cuban-Style Grilled Pork Tenderloin is tender and delicious, making this an easy weeknight dinner.
This is one of those marinades that can go with anything. Chicken, flank steak, pork, or fish will all work. If you read my grilling tips post, you may have noticed an article that I linked to about marinating. This is a great recipe if you have 30 to 60 minutes to marinate something. It is simple, and you are likely to have all of the ingredients.
During the summer, I keep citrus fruits in the house. Oranges, lemons, limes, and sometimes grapefruit. It's great to add a fresh squeeze of lemon to a cold glass of water or iced tea or to use in a homemade salad dressing.
Garlic, cumin, oregano, lime juice, and orange juice are the most frequently used spices and flavors in Cuban cuisine. Typically, bitter oranges are used which originated from Spain and were introduced to Florida and the Bahamas. When these spices are combined, it is called a mojo, and there are variations of this. Some recipes may have mint or cilantro in them. My husband doesn't like cilantro, and as for mint, I wasn't sure I'd like the flavor with the pork. Mint in a mojito, but not in my mojo!
The marinating time is the perfect length because I have, at a minimum, 30 minutes to prep for dinner when I get home from work. I have still not adopted a meal prep plan, as I had thought I would. Nor, do I go to the grocery store once a week, as I had thought I would. I have found a way around all of this, and I am back to my old ways. I go to the grocery store, on my way to or from work, and I still play Chopped.
A delicious char develops on the pork tenderloin creating a deep and flavorful bark all over. The key is to not turn the pork tenderloin too much. Let the flames cook each side really well before turning. If the outside is getting too dark, just turn the middle burners down to medium.
Though these photos won't win me any awards, the taste of this grilled pork would. Look at the juice on the cutting board and the color on the outside of this pork tenderloin! THIS is delicious!
There was no time to plate the sliced pork and make it look pretty. The family was hungry and wanted to eat. I image they get sick of me taking pictures of everything we eat!
Just as this marinade can be used on anything, this pork tenderloin can go with anything too. Rice, grilled vegetables, or corn on the cob, to name a few things. My quinoa salad with cranberries and pepitas goes nicely with this too.
So, guys, try this marinade! It's so good. Until next time, friends. XO!
Cuban-Style Grilled Pork Tenderloin
Serves 4
Ingredients
3/4 cup canola oil
Zest of 1 large orange
3/4 cup freshly squeezed orange juice (about the juice of large orange)
1/2 cup fresh lime juice (about two limes)
4 garlic cloves, minced
2 teaspoon dried oregano
2 teaspoon cumin
Kosher salt
Fresh ground black pepper (optional)
About 2 to 3 pounds pork tenderloin (two tenderloins)
Method
Mix the first 7 ingredients together in a bowl. Place pork in a shallow baking dish and pour marinade over the pork and cover. Or marinate the pork in a resealable food safe storage bag. Marinate the pork for 30 to 60 minutes, turning pork over occasionally.
Heat grill. Remove tenderloin from marinade, and discard marinade. Season pork tenderloins with Kosher salt and ground pepper. Grill pork for about 20 minutes, turning every 5 minutes or so, to get a nice char on all sides. Cooking time will depend on thickness of the tenderloin. Cook until slightly pink in the middle. Internal temperature should be between 140° and 145°. Remove pork from grill and set on a plate. (Remember there will be residual cooking after you remove the tenderloin to the plate. Allow for this when you check internal temperature.) Cover with foil and let rest for 5 to 10 minutes before slicing.
