Recipes and Links

Cuban-Style Grilled Pork Loin

Yield: 8 servings


2 pounds pork loin

1/2 cup fresh orange juice

2 Tbsp fresh lime juice

1 tsp salt

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground coriander

1/4 tsp black pepper

1/8 tsp ground oregano

1 flavor injector (see Note)

1 Tbsp Flying Olive Blood Orange, Persian Lime Extra Virgin Olive Oil or a Combination


Allow pork to sit 45 minutes at room temperature. Heat a gas grill for direct and indirect heat by setting up two zones, one at medium-high and one at medium-low. Or light charcoal grill for indirect heat by stacking coals on one side and leaving the other side empty.

Whisk orange and lime juice, 1/2 tsp salt and next 5 ingredients. Inject pork with mixture, piercing all over. Rub outside with Flying Olive Extra Virgin of Choice and season with 1/2 tsp salt.

Grill on hot (direct) side of grill 5 minutes per side, turning 3 times (20 minutes total).

Transfer to cooler (indirect) side of grill; temperature of grill should now hold steady at 300 degrees . Grill pork 8 to 10 minutes or until internal temperature reaches 140 degrees on an instant-read thermometer. Let rest 10 minutes before slicing; temperature of meat will increase to 145 degrees.Serve.

Submitted by Barb L.