Cuban Pork Tenderloin with Mango Salsa Recipe | Yummly

Cuban Pork Tenderloin with Mango Salsa

PORK
16Ingredients
65Minutes
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Ingredients

US|METRIC
  • 1 1/2 pounds pork tenderloin ( , trimmed)
  • 1/4 cup fresh orange juice
  • 1/4 cup grapefruit juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 cloves garlic (finely minced)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 2 mangos (diced)
  • 4 slices fresh pineapple (1/2-inch thick)
  • 1 red bell pepper (chopped)
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño (seeded and minced)
  • 1 lime (juiced)
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    Directions

    1. 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.
    2. 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.
    3. 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.
    4. SALSA: In a medium bowl, combine the mango, pineapple, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice. Stir to combine. Season to taste with salt. Refrigerate 10 minutes for best flavor prior to serving.
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