• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

CUBAN MARINATED PORK TENDERLOIN

July 10, 2018 by Debbie Leave a Comment

It’s summertime! What better way to enjoy your evenings than to fire up the grill and have a few friends and family over for dinner. This recipe is delicious! The citrus flavors combined with cilantro and garlic….what’s not to love?

Lately, I have been interested in trying foods from different countries. They say your taste buds change as you age and I’m finding that to be true. I’m loving the strong, bold flavors found in Indian, Middle Eastern, and Cuban foods. This recipe didn’t disappoint.

INGREDIENTS
4-5 pound pork half loin (or you can use the smaller tenderloins)
3/4 cup olive oil
zest of one orange
juice of 2 oranges
juice of 2 limes
1 cup fresh cilantro, finely chopped
1/4 cup fresh mint, finely chopped
8 cloves garlic, finely chopped
2 teaspoons dried oregano
2 teaspoons cumin
salt and pepper, to taste
Place the pork into a one-gallon ziploc bag. Combine all the remaining ingredients, mix thoroughly, and pour over the pork. Refrigerate overnight or 4 hours minimum, rotating occasionally.  The longer it marinates the better it is.

DSC_0545

Grill over medium heat until the internal temperature reaches 160 degrees. We have a gas grill so I turned the flames up the last few minutes to get a char on the outside. Remove from the heat, place aluminum foil loosely over the pork, and allow to sit for 10-15 minutes before slicing.

DSC_0548

You can slice into any thickness you prefer. I used a meat slicer for this and sliced into very thin pieces.

DSC_0553
The leftovers (if there are any) make wonderful Cuban sandwiches.
DSC_0552
 

Filed Under: gluten free, grill & smoker, pork Tagged With: pork

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 193 other subscribers

Previous Post: « MEATBALL SLIDERS ON GARLIC ROLLS
Next Post: SPICY BLOODY MARY »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

Learn more...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 193 other subscribers

Recent Posts

  • HOMEMADE OLIVE TAPENADE
  • BUTTERSCOTCH PEANUT BUTTER HAYSTACKS
  • ELDERBERRY SYRUP
  • TURKEY TETRAZZINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2021 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

HOMEMADE OLIVE TAPENADE

BUTTERSCOTCH PEANUT BUTTER HAYSTACKS

ELDERBERRY SYRUP