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Cuban Pork Tenderloin with Chimichurri Sauce

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  • 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.

Special Equipment Needed


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.

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