Tuesday, May 10, 2011

Busting out the grill

The weather in Texas has been a comfortable lower 90's / upper 80's the past week and I'm totally loving it (minus the ridiculous 40 mph wind we've been getting the past two months)!  Yay to shorts and sandals and boo to burning my ba-donka-donk on leather seats in the car. Warmer weather also means it's time to bust out the good ole grill!! There's something a grill does that adds a lil extra oomph to flavors. Perhaps it's the smokiness? Whatever it is - I like it. Plus, what's not to like about a simple dinner that requires a quick seasoning/marinating of the meat the night before and tossing it on the grill for a few minutes the next day? We're all about simple, quick, and delicious meals at this household!

Last night's dinner - Cuban marinated pork tenderloin!
Recipe adapted from elly says opa!

1lb pork tenderloin
1/4 cup orange juice (about 1 orange)
2 Tbsp lime juice (about 1 lime)
3 Tbsp. canola or olive oil
2 bay leaves
3-4 garlic cloves, smashed (we're garlic lovers so I tossed in an extra 3!)
2 tsp cumin
1 tsp oregano
salt and pepper
I also added in half a cup of sliced onions

Gathered all your ingredients yet? Great! Let's marinate!

1. Combine all the ingredients and pour into a resealable bag with the pork tenderloin. I used a gallon size Ziploc bag. Marinate several hours (or in my case, overnight).

2. Grill the tenderloin, basting with the marinade as you grill, until internal temperature reaches 140°, approx. 20-25 minutes.

3. Set tenderloin aside to rest for 7-10 minutes, underneath an aluminum foil tent. Slice and consume!

I was starving and totally forgot to take a pic, but this
one is pretty darn accurate to what ours looks like.

We had this with steamed broccoli (for me) and garlic mashed potatoes (for the hubs). The tenderloin was juicy and tender and definitely full of flavor!

What's your favorite part of grilling? Do share seasoning mixes and marinating recipes!


  1. dang, that looks delicious. I will definitely have to try it!



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