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.

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