CUBAN PORK TENDERLOIN
Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Using 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.
- 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°F, 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.
- Rice and Black Bean Salad:
- To 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.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ 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.)
CUBAN PORK TENDERLOINS
The marinade from this is wonderful and produces very moist flavorful tenderloins, they can be grilled as well. Plan ahead they need to marinate for 24 hours. This marinade is enough for up to four tenderloins.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat.
- Place the bag in a large bowl and refrigerate for 24 hours.
- Set oven to 400 degrees.
- Transfer the tenderloins to a baking dish and discard the marinade.
- Cook for about 25 minutes.
- Let stand for 5 minutes before slicing.
WW GRILLED CUBAN PORK TENDERLOIN
Citrus marinade with cilantro and cumin. Yum! 3oz. equals 3 points. This comes from the WW site, and was recomended by a close friend. Same marinade would be good on chicken also.
Provided by BakinBaby
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix orange juice,grapefruit juice and spices in gallon sized zip lock bag, add pork, close and refrigerate at least 30 min., up to 4 hours.
- Prepare outdoor grill for medium; lightly spray grates with cooking spray, adjust temperature to 400 degrees.
- Remove pork from marinade, drain, but do not scrape off solids. Place on grill, cover grill; cook, turning occasionally until browned and inserted thermometer reads 145 degress, about 20-27 min,.
- Transfer to carving board, let stand 3-5 min., cut on slight diagonal.
- Serving 3 oz. equals 3 points. Prep time includes marinading time.
Nutrition Facts : Calories 148.2, Fat 4.2, SaturatedFat 1.4, Cholesterol 73.7, Sodium 205.5, Carbohydrate 2.6, Fiber 0.2, Sugar 1.8, Protein 23.7
CUBAN GRILLED PORK (LECHON ASADO)
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.
Provided by Lourdes Castro
Categories Pork Graduation Father's Day Backyard BBQ Dinner Summer Grill Grill/Barbecue Party Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Prepare the marinade
- Mix all marinade ingredients in a bowl and let sit for 10 minutes.
- Marinate the pork
- If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
- If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
- Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
- Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Boil the marinade for basting
- Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
- Grill the pork
- Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
- Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
- Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
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GRILLED CUBAN PORK TENDERLOIN | RECIPES | WW USA
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Cuisine CaribbeanCategory Lunch,DinnerServings 4Total Time 35 mins
- In small bowl, whisk lime juice, oil, oregano, salt, and black pepper. Spoon 3 tbsp marinade into resealable plastic bag or shallow glass dish. Add garlic and pork to bag. Seal bag and turn to coat pork. Refrigerate for at least 4 hours but preferably overnight. Cover and refrigerate remaining marinade.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Remove pork from marinade. (Discard marinade in bag.) Grill pork, turning occasionally, until instant-read thermometer inserted into center registers at least 145°F, 20 to 25 minutes.
- Transfer pork to cutting board and let rest for 10 minutes. Thinly slice pork and transfer to platter. Stir any juices from cutting board into reserved marinade and drizzle over pork.
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