Course dinner, Low Carb, Main Course, Pork, Protein
Prep Time 15minutes
Cook Time 20minutes
2Pork Tenderloins (NOT pork loin- not as tender)801 g
6clovesgarlicminced (frozen cubes)
1limezested and juiced (30 g juice)
1orangezested and juiced (50 g juice)
1small bunch cilantrofinely chopped (30 g)
¼cupmint leavesfinely chopped (10 g)
1Tbsporeganominced (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!
MFP: Lillie Eats and Tells Cuban Grilled Pork Tenderloin