Sometimes I just feel Cuban. Do I actually know what that means? No, not really. But it's not about what I know. It's about what I feel. And tonight, I feel the night sounds of mambo echoing in the neighborhood. I feel an open shirt searching for a cool breeze. I feel the sweat on the side of my drink, dripping like the small of my back.
And the smell, the smell is pork, grilling, caramelizing the lime and orange, the cumin, the oregano. A Cuban pork recipe has all of these elements. Rice and beans goes on the side. The important thing is what's inside. Not the pork, you. Feel good, and it will taste good. Feel like a Cuban by eating like a Cuban. Serves 2
Ingredients:
1 pork tenderloin
1 onion, diced
3 garlic cloves, minced
1/2 cup orange juice
1/2 cup lime juice
1 tbsp dried oregano
1 tsp cumin
1 tsp black pepper
1 tsp salt
Directions:
Trim any fat or silver tendon from the tenderloin. Mix all of the ingredients in a Ziploc bag and add the tenderloin. Seal and allow to marinate, from 30 minutes to overnight. Heat a grill to medium-high. Remove the tenderloin from the marinade and reserve. Pat the pork dry. Brush with 1 tbsp of canola oil and place on the grill. Brown on 2 sides, a few minutes each, and then turn to an uncooked side. Cover and turn the heat down to medium or 450 degrees if measurable. Roast the tenderloin for approximately 10 minutes, longer if needed, until a meat thermometer shows the roast at 155 to 160 degrees. Remove the roast and cover with foil, allowing the meat to rest and lose any remaining pinkness while still remaining juicy. Meanwhile, bring the reserved marinade to a boil in a small pan over high heat. Reduce by half or more to thicken to a glaze. Add some sugar if desired to sweeten. Slice into medallions and serve, topped with the glaze.
