Cuban Pork Tenderloin With Chimichurri Sauce

Ingredients

• 2 1-pound pork tenderloins
• 3 teaspoons chopped garlic
• 1 ¼ teaspoons salt
• ½ teaspoon ground cumin
• 1 tablespoon plus 1 teaspoon dried oregano
• ¼ cup finely chopped onion
• ⅓ cup plus 3 tablespoons olive oil
• 2 tablespoons orange juice
• ½ cup parsley leaves, torn
• ¼ cup lime juice
• 2 tablespoons white wine vinegar
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    541 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 47 grams protein; 147 milligrams cholesterol; 851 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 4

Preparation

1. Place the tenderloins 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 the tenderloin in the foil.
2. 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.
3. 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.

1 hour 15 minutes