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Cuban Pork Tenderloin

This is delicious with Cilantro Lime Rice, Grilled Corn Salsa or Salad, or Quick Black Beans.  Barb L.

Serves: 4-6


1 1/2 pounds pork tenderloin

1/4 cup orange juice, fresh

2 Tbsp Flying Olive Sicilian Lemon or Grapefruit Balsamic Vinegar

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil plus more for oiling grate

2 Tbsp cilantro, chopped (I usually take off the main stems and chop the leaves and small branches)

1 tsp cumin

1 teaspoon dried oregano, preferably Mexican

2 cloves garlic, minced

½ tsp kosher salt

¼- ½ tsp red pepper flakes


Using a thin knife, trim silver skin and fat from the tenderloin. Mix orange juice, Flying Olive Balsamic of Choice, Flying Olive Blood Orange Extra Virgin Olive Oil, 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.

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 loosely covered with aluminum foil. Let stand 3-5 minutes. Cut on slight diagonal and serve.

This is delicious with Cilantro Lime Rice and Black Beans or Black Bean and Corn Salsa.

Submitted by Barb L.