Tuesday, August 23, 2011
Cuban Pork Tenderloin
About 10 year ago I picked up a cookbook called "The Big Grill", by Paul Kirk. It's one of my favourite cookbooks that I use all the time in the summer. I find the combination of spices he uses in his recipes work so well. Also, most of his recipes are no fuss, perfect for lazy summer evenings.
2 Pork Tenderloins
1/2 Cup of orange juice
1/4 Cup of freshly squeezed lime juice
8 Cloves of garlic, minced
11/2 Tbsp of sea salt
1 Tbsp of ground cumin
1 Tbsp of ground corriander
1 Tbsp of sugar
Half a habanero chile, or 1 jalapeno pepper, seeded and chopped finely
For the pork:
Combine all the ingredients in a medium bowl and blend well.
Place the tenderloins and the marinade in a resealable plastic bag, seal, and turn to coat. Marinate in the fridge for 4 to 6 hours, or overnight.
Grill the tenderloins over medium heat, turning every 7 to 10 minutes, for 35 to 45 minutes total. Cook until the internal temperature reaches 145F to 156F, being careful not to overcook.