Adobo Pork Tenderloin
(inspired by the Surreal Gourmet)
1 1b. pork tenderloin
1/2 c. fresh lime juice
1/2 c. fresh orange juice
4 cloves garlic, minced
1 t. cumin
1 t. oregano
1 t. coarse salt
1/2 t. black pepper
Combine the juices, garlic, and spices in a large Ziploc bag with the pork. Marinate a minimum of two hours. Pat dry, and grill over indirect heat for 18-25 minutes (turning in 5-6 minute intervals) until a meat thermometer registers 160 degrees F. Slice thinly and have guests wrap with warmed flour tortillas, choosing their own condiments.
Serves 4-6.
1 1b. pork tenderloin
1/2 c. fresh lime juice
1/2 c. fresh orange juice
4 cloves garlic, minced
1 t. cumin
1 t. oregano
1 t. coarse salt
1/2 t. black pepper
Combine the juices, garlic, and spices in a large Ziploc bag with the pork. Marinate a minimum of two hours. Pat dry, and grill over indirect heat for 18-25 minutes (turning in 5-6 minute intervals) until a meat thermometer registers 160 degrees F. Slice thinly and have guests wrap with warmed flour tortillas, choosing their own condiments.
Serves 4-6.
posted by Brandon at 11:44 AM
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