Grilled Cuban pork tenderloin
This simple recipe is a great make-ahead dish since the flavor only improves when marinated overnight. Pork tenderloin is easy to work with and great on the grill, which makes it an excellent choice for weeknight dinners. To deepen the flavors a bit, stir ½ tsp ground cumin into the marinade. Rice and black beans make terrific side dishes. You can also double the recipe and use the other half for sandwiches or a salad the following day.
Fresh lime juice
Jarred minced garlic
2 tsp, or to taste
Uncooked lean pork tenderloin
- In small bowl, whisk lime juice, oil, oregano, salt, and black pepper. Spoon 3 tbsp marinade into resealable plastic bag or shallow glass dish. Add garlic and pork to bag. Seal bag and turn to coat pork. Refrigerate for at least 4 hours but preferably overnight. Cover and refrigerate remaining marinade.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- Remove pork from marinade. (Discard marinade in bag.) Grill pork, turning occasionally, until instant-read thermometer inserted into center registers at least 145°F, 20 to 25 minutes.
- Transfer pork to cutting board and let rest for 10 minutes. Thinly slice pork and transfer to platter. Stir any juices from cutting board into reserved marinade and drizzle over pork.
- Serving size: 3 oz pork and 1 tbsp sauce
Serve with mixed greens or arugula and dressing of your choice.