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Source: National Pork Board

Cuban Pork Tenderloin
This easy-marinated pork tenderloin makes a wonderful grilled meal. Serve it with black beans and rice for an authentic taste treat.
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Serves: 6
Prep Time: 5 (plus marinating time) minutes
Cook Time: 20 minutes
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One 1 1/2- pound pork tenderloin
1/4 cup fresh orange juice
1/4 cup fresh grapefruit juice
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Using a thin knife, trim the silver skin and any excess fat from the pork tenderloin.
Mix together the orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and the red pepper flakes in a gallon-sized, zip-top plastic bag. Add the pork, close the bag, and move the meat around a little to make sure it’s coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
Lightly oil the clean grilling grate and prepare the grill for direct medium-hot grilling.
Remove the pork from the marinade and drain the pork briefly, but do not scrape off the solids. Set the pork on the grill directly over the hot coals, cover, and cook, turning occasionally, for 20 to 27 minutes or until browned and an instant-read thermometer inserted in the center of the pork reads 145° F.
Transfer the pork to a carving board and let it rest for 3 to 5 minutes. Cut on a slight diagonal for serving.

Per Serving: 140 calories; 3 g fat; 1 g saturated fat; 220 mg sodium; 3 g carbohydrate; 0 g fiber; 24 g protein

Courtesy National Pork Board

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