CUBAN MARINATED PORK TENDERLOIN

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.

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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.

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

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