CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Cuban Pork Tenderloin with Chimichurri Sauce image

Provided by My Food and Family

Categories Home

Number Of Ingredients 12

Previous Next

Ingredients

2 pounds pork tenderloins
3 teaspoons garlic
1.25 teaspoons salt
0.5 teaspoons ground cumin
1 tablespoons dried oregano
0.25 cups onion
0.333333333333 cups olive oil
2 tablespoons orange juice
0.5 cups parsley
0.25 cups lime juice
2 tablespoons white wine vinegar
1 units pepper

Steps:

Place the tenderloin on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap tenderloin in the foil.
Make the chimichurri sauce; in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g