Grilled Cuban Pork Tenderloin
This is a great little Weight Watchers (subscription required for link) recipe I’ve made a few times and is a big hit with the husband. The pork is marinated for at least 4 hours, but to get the full flavor I recommend marinating overnight.
I’m marinating 2 tenderloins today to cook tomorrow (photo tomorrow).
Gilled Cuban Pork Tenderloin
Net Carbs: 2
Weight Watchers PlusPoints: 4
- ¼ C fresh live juice
- 1 tbsp. olive oil, extra virgin
- 1 tsp. tried oregano
- ½ tsp. table salt
- ¼ tsp. black pepper, freshly ground
- 2 tsp. minced garlic, or to taste
- 1 pound uncooked, lean pork tenderloin, use one or whole loin
- In small bowl, combine lime juice, oil, oregano, salt and pepper. Spoon 3 tbsp. of marinade into a zip-top food storage bag or shallow glass dish.
- Add garlic and pork to bag (or glass dish). Seal bag and turn to coat pork with mixture (or turn in glass dish to coat and then cover). Refrigerate at least 4 hours, but preferably overnight.
- Cover and refrigerate remaining marinade in a small bowl – this will be the sauce.
- Heat grill to medium-hot heat or preheat oven to 425.
- For the Grill: Remove pork from bag and place on grill or in shallow cooking dish. Discard marinade in bag (or glass dish). Grill pork, turning occasionally, until meat thermometer inserted in center reads at least 145 degrees, about 20-25 minutes.
- For the Oven: Place pork in a shallow roasting pan, discarding marinade in bag or glass dish; roast until internal temperature reaches 145 degrees, about 20-25 minutes.
- Remove pork from grill or oven and let rest for 10 minutes before thinly slicing. Stir any juices from cutting board into reserved sauce and drizzle over sliced pork. Yields about 3 ounces of pork and 1 tbsp. of sauce per serving.