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Kenneth Upham: "Great, very moist and tasty. Delicious, like Miam…" Read More
9Ingredients
25Minutes
150Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork tenderloin (trimmed)
- 1/4 cup orange juice (fresh)
- 1/4 cup grapefruit juice (fresh)
- 2 Tbsp. cilantro (chopped)
- 1 tsp. cumin
- 1 tsp. dried oregano
- 2 cloves garlic (finely chopped)
- 1/2 tsp. kosher salt
- 1/2 tsp. red pepper flakes
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Directions
- 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 degrees Fahrenheit, 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.
NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium260mg11% |
| Potassium500mg14% |
| Protein24g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber0g0% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(47)
Healy 9 days ago
really good. have made this a couple of times. add some lime juice too. make sure you save and boil some of the marinade as a reduction sauce.takes the recipe over the top
Kenneth Upham a year ago
Great, very moist and tasty. Delicious, like Miami Cuban Restaurants. Cook it on a gas BBQ not Problemo, stay with the receipt and make sure you turn every 3-4 minutes until temp for medium Rare is reached and leaving remove from heat to rest for 5 minutes brings the internal temp up to medium. Served with black beans and rice.
Jon 2 years ago
Delicious! Didn’t want to buy a giant jug of grapefruit juice and couldn’t find small bottles so I doubled the orange juice and it still turned out amazing. Kept everything else the same and would definitely make again!
Tanya T. 2 years ago
Yummmy! Big hit with my family! Made this for my mommy-in-law’s 91st birthday tonight and she loved it!
Skyler Givens 2 years ago
turned out great i think in the future i wouls substitute the red pepper flakes for paprika to give it a smokey flavor
Rob S. 2 years ago
I used Naranja sour Orange juice instead of the orange and grapefruit juices and I also ground Mexican oregano instead of the usual oregano in this recipe. Grilled over cherry and apple woods and charcoal to internal temp of 145 F. Rested for about ten minutes and served. Big hit with the girls and we have done this about four times now. Keeper.
bonnie puntney 2 years ago
Made this, was delicious. I marinaded 2 days. Found a black bean/rice recipe to serve with. Will definitely make again.
Emil Hedman 3 years ago
Loved it! My store only sold red grapefruit but it worked wonderfully. Will make again, and let it marinate for longer, at least a full night and day.
Ana 3 years ago
fantastic, will make again for sure. initially i was worried it would be too citrusy, but the rest of the spices really balanced the taste. instead of grilling on an open fire, i seared it on the pan and then baked in the oven (210c, 20-25min, cover and let sit for 10 min). good for a family meal or having friends over for dinner.
Ben Bracy 3 years ago
This recipe is a 10/10. I marinated it for 3.5 hours and doubled the marinade recipe to maximize the flavor profile. To push this recipe over the edge, I made a jalapeño cilantro sauce with the below recipe (I swapped out the pablano with the jalapeños). The key to this recipe is to pull the meat off the grill at 135-140 to keep it moist, let it rest 5 minutes and then pour the juices back on top of the meat. I promise you that they will be calling you Bobby Flay after you cook this recipe! It is nothing short of a knock out!!
Chris 3 years ago
The citrus and cumin combo really makes the best flavor. I made sandwiches out the pork and they were great!
Ngo 3 years ago
It turned out great. There's a little kick but not too much that the kids didn't enjoy it.
Bryan C. 3 years ago
i sous vide in the marinade, browned the pork in a pan, then added the marinade to the pan and cooked it down into a rich sauce
Sam Little 3 years ago
The meat was tasty and tender, caramelized well, but required a bit more salt and acid to my taste, but I look forward to a next attempt with those minor adjustments.
Alona P 3 years ago
OHHHHH MAAAAN! So incredibly yummy!! I don’t have a grill so I made this in the oven. If it’s this good made in the oven, I can only imagine how insane it is on the grill!