Having delicious protein recipes on hand is a must for macro-friendly cooking. This Cuban grilled pork tenderloin is so tasty and yet so lean. It goes well with just about any side or salad… and is perfect for entertaining.
I’ve got a few favorite recipes for pork tenderloin since it’s definitely a favorite protein over here. This one has a delicious citrusy flare with the addition of fresh lime and orange. Add in some honey, spices, and fresh herbs — it’s delish.
How to Make Cuban Grilled Pork Tenderloin
- Pork Tenderloins
- Garlic, minced
- Lime, zested and juiced
- Orange, zested and juiced
- Kosher salt
- Black pepper
- Cilantro, finely chopped
- Mint leaves, finely chopped
- Oregano, minced (or 2 tsp dried)
Start by trimming your pork to remove any fat or silver skin and place the tenderloins in a large bowl or resealable bag. Making the marinade is as easy as adding all your other ingredients into a blender or small food processor! Blend until smooth, or pulse until combined well but leave the herbs a little chunky. It’s up to you, but I prefer the latter. Pour over the pork and let it rest on the counter for 30-60 minutes before grilling. Or even better, whip this up the night before and leave it overnight to marinate! Yum.
Grilling the Pork
Pull the pork out about an hour before you’re planning to grill. It will cook best if it’s brought closer to room temperature. Heat your grill to high and spritz carefully with avocado oil. Or you can carefully wipe some oil on the grates with paper towels.
Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover until internal temp reaches 140. It should take about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. Let rest for 10 minutes, tented with foil before slicing in! Serve with your favorite sides (or mine! see below) and enjoy!
This Cuban Grilled Pork Tenderloin can easily be served with a simple green salad and citrus vinaigrette for a quick meal in a pinch. If you want to whip up a few of my other favorites, this meal just becomes that much better! Here are a few to try,
As I said at the beginning, having macro friendly protein marinades and recipes is a must for easy, hassle-free macro friendly cooking. Pork tenderloin frequently finds itself on the menu at our house as a lean protein option. Here are a few of my other favorite ways to serve it,
If you follow me on Instagram, you know I love to prep my proteins in advance and have them on hand to whip up quick, easy, and delicious meals. All while keeping tabs on my macros. Follow along for daily tips, tricks, and macro friendly hacks!
Cuban Grilled Pork Tenderloin
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 2 Pork Tenderloins (NOT pork loin- not as tender) 801 g
- 6 cloves garlic minced (frozen cubes)
- 1 lime zested and juiced (30 g juice)
- 1 orange zested and juiced (50 g juice)
- 1 Tbsp honey (21 g)
- 2 tsp cumin
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 small bunch cilantro finely chopped (30 g)
- ¼ cup mint leaves finely chopped (10 g)
- 1 Tbsp oregano minced (or 2 tsp dried)
- Trim pork of any fat or silver skin and place in a large ziploc bag.
- Add all of your marinade ingredients to a blender or small food processor. I prefer to pulse until combined but leave the herbs a little chunky. But you can also blend into a green marinade.
- Pour over the pork and let rest on the counter for 30-60 minutes before grilling. Or store in the fridge for a few hours or overnight.
- Heat grill to pretty high heat and spray it carefully with avocado oil spray. Or you can carefully wipe some oil on the grates with paper towels.
- Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover until internal temp reaches 140. It should take about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. Let rest for 10 minutes, tented with foil before slicing in!