Active Time: 5 Minutes
Total Time: 25 Minutes
Yield: 6
|
Fresh citrus and spice combine in this simple, and simply delicious, Cuban Pork Tenderloin.
|
RECIPE INGREDIENTS
|
1 1/2 pounds boneless pork tenderloin, trimmed
|
|
1/4 cup fresh orange juice
|
|
1/4 cup fresh grapefruit juice
|
|
2 tablespoons chopped fresh cilantro
|
|
1 teaspoon ground cumin
|
|
1 teaspoon dried oregano
|
|
2 garlic cloves, finely chopped
|
|
1/2 teaspoon kosher salt
|
|
1/2 teaspoon hot red pepper flakes
|
|
|
For the Rice and Black Bean Salad
|
|
1 cup long-grain rice
|
|
Grated zest of 1/2 orange
|
|
3 tablespoons orange juice
|
|
1 tablespoon red wine vinegar
|
|
1/2 teaspoon salt
|
|
1/4 teaspoon freshly ground black pepper
|
|
2 tablespoons extra-virgin olive oil
|
|
One 15-ounce can black beans, drained and rinsed
|
|
2 scallions, white and green parts, chopped
|
|
2 tablespoons chopped fresh cilantro
|
|
|
|
DIRECTIONS
|
For the Pork Tenderloin:
|
|
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:
|
|
To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
|
|
In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
|
|
|
|
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.
|
|
