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Cuban Pork Tenderloin with Chimichurri Sauce

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 2 (1-lb) pork tenderloins
  • 3 teaspoons chopped garlic, divided
  • 1 1/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1 tablespoon plus 1 teaspoon dried oregano
  • 1/4 cup finely chopped onion
  • 1/3 cup plus 3 tablespoon olive oil, divided
  • 2 tablespoons orange juice
  • 1/2 cup finely chopped parsley
  • 1/4 cup fresh lime juice
  • 2 tablespoon white wine vinegar
  • Freshly ground pepper
make it
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.
You can also broil this in an oven at 375 degrees for about an hour (depending on your stove), turning the pork occasionally. At 45 minutes, unwrap and check pork. Slice pork open to finish cooking thoroughly.
Average Rating  (1)
Rated  by italian girl2 on 3/8/2006 It was very good and easy to make. I use to have a differnet recipe for Cuban Pork Roast but I can't find it. This was close.
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