Grilled Cuban Pork Tenderloin

This is a great main course to cook at the beach.  Go early, stake out a grill with a view, and cook away!  Just plan ahead because the pork really benefits from spending the night in the sour orange marinade.

Serves 4

Wine pairing:  A light, slightly cool red wine is delicious with this citrus-y pork.  Stick a Spanish Temperillo in the cooler when you take the pork off the grill to cool it down while the pork rests.


  • 1 2-pound pork tenderloin

For the Mojo marinade

  • 2 cups freshly squeezed sour orange juice (or 1 ½ cups orange juice and ½ cup lime juice)
  • 2 cloves garlic
  • 2 tablespoons kosher salt
  • 1 teaspoon fresh oregano leaves
  • 2 teaspoons black pepper

For the basting sauce

  •   1 ½ cups orange juice
  • ½ cup orange marmalade
  • 1 garlic clove, finely chopped
  • ¼ cup cilantro, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared horseradish
  • ½ cup low-sodium soy sauce

Place uncooked pork loin in a pan or dish deeper than the thickness of the loin.  Mix Mojo ingredients, pour over pork, turn to coat, and marinate in the refrigerator overnight.

Light a charcoal grill.  Remove pork and discard marinade.  Dry pork with paper towels.

Mix basting sauce ingredients in a medium sauce pan and simmer over medium heat for about 10 to 15 minutes, until slightly thickened.  Brush pork thoroughly with basting sauce.

 When the fire is hot, place hot coals on one side of the grill to allow for indirect cooking.  Place the tenderloin directly over the hot coals for about five minutes, turning to brown on all sides.  Move to the cooler side of the grill, cover and cook about 15 to 20 minutes   longer, basting often,  until the core temperature reaches about 150 degrees.  Let pork rest about 10 minutes, slice into 1-inch pieces and serve.

Comments are closed.