cuban pork tenderloin grill-outdoors
(1 rating)
http://www.porkbeinspired.com/RecipeDetail/2469/Cuban_Pork_Tenderloin.aspx Best grilled outside but is also great as an oven roast!
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(1 rating)
yield
6 serving(s)
prep time
5 Min
cook time
20 Min
method
Grill
Ingredients For cuban pork tenderloin grill-outdoors
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1 1/2 pounds pork tenderloin, trimmed
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1/4 cup orange juice, fresh
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1/4 cup grapefruit juice, fresh
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2 tablespoons cilantro , chopped
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1 teaspoon cumin
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1 teaspoon dried oregano
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2 cloves garlic, finely chopped
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1/2 teaspoon kosher salt
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1/2 teaspoon red pepper flakes
- RICE AND BLACK BEAN SALAD
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1 cup long-grain rice
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1/2 orange, grated zest
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3 tablespoons orange juice
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1 tablespoon red wine vinegar
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1/2 teaspoon salt
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1/4 teaspoon black pepper, freshly ground
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2 tablespoons extra virgin olive oil
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1 15-ounce can black beans, drained and rinsed
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2 scallions, white and green parts, chopped
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2 tablespoons cilantro , chopped
How To Make cuban pork tenderloin grill-outdoors
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1Using 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.
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2Prepare 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.
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3Lightly 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.
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4Rice and Black Bean Salad
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5To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
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6In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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