Cuban Grilled Pork Tenderloin
This Cuban Grilled Pork Tenderloin is packed with fresh flavors of citrus, herbs, and spices!
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
Ingredients
- 2 Pork Tenderloins (NOT pork loin- not as tender) 801 g
- 6 cloves garlic minced (frozen cubes)
- 1 lime zested and juiced (30 g juice)
- 1 orange zested and juiced (50 g juice)
- 1 Tbsp honey (21 g)
- 2 tsp cumin
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 small bunch cilantro finely chopped (30 g)
- ¼ cup mint leaves finely chopped (10 g)
- 1 Tbsp oregano minced (or 2 tsp dried)
Instructions
- Trim pork of any fat or silver skin and place in a large ziploc bag.
- Add all of your marinade ingredients to a blender or small food processor. I prefer to pulse until combined but leave the herbs a little chunky. But you can also blend into a green marinade.
- Pour over the pork and let rest on the counter for 30-60 minutes before grilling. Or store in the fridge for a few hours or overnight.
- Heat grill to pretty high heat and spray it carefully with avocado oil spray. Or you can carefully wipe some oil on the grates with paper towels.
- Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover until internal temp reaches 140. It should take about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. Let rest for 10 minutes, tented with foil before slicing in!
Notes
MFP: Lillie Eats and Tells Cuban Grilled Pork Tenderloin
Nutrition
Serving: 102gCalories: 163kcalCarbohydrates: 5.9gProtein: 27.8gFat: 3.4g
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