September 2011 Issue
Cuban Pork Tenderloin
Hog-tied for inspiration on which cut of pork to throw on the grill, let alone how to grill it? The Ohio Pork Producers Council offers the following recipe. Serves 6
1-1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1. Using a thin knife, trim silver skin from the tenderloin.
2. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt and red pepper flakes in a gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.
3. Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400 degrees. 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.
4. 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, about 20–27 minutes.
5. Transfer to carving board and let stand 3–5 minutes.