Cuban Pork Tenderloin

• 1 1/2 lbs pork tenderloin
• 1/4 cup orange juice
• 1/4 cup grapefruit juice
• 2 tbl chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 garlic cloves, chopped
• 1/2 tsp kosher salt
• 1/2 tsp red pepper flakes

1. 1. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt & red pepper flakes in gallon-size zip-top plastic bag.
2. 2. Add pork, close & refrigerate for at least 30 minutes & up to 4 hours.
3. 3.Preheat grill on high. Adjust temperature to 400 degrees.
4. 4. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill & cover grill.
5. 5. Cook, turning occasionally, until browned & instant-read thermometer inserted into center of pork reads 145 degrees, about 20 minutes.
6. 6. Transfer to cutting board & let stand 3 minutes. Cut on slight diagonal & serve.

pork tenderloin, orange juice, grapefruit juice, fresh cilantro, ground cumin, oregano, garlic, kosher salt, red pepper

Taken from www.epicurious.com/recipes/member/views/cuban-pork-tenderloin-50162728 (may not work)