Mayan-style Pork Tenderloin

I love pork tenderloin, but almost never cook it at home because I have a couple of family members who won’t eat it! So, I rely on my wonderful mom to make it for me whenever I visit. This summer, I haven’t been able to see my parents due to the pandemic, and not only do I really miss them, but I also miss my pork fixes! So, I decided to make this Mayan-style pork dish with both pork and a turkey tenderloin. The citrusy trio of lemon, lime, and orange juice combined with pepitas, cilantro, chipotle, and cumin and makes for a tangy and smoky flavor. Adding a little cornstarch to some reserved marinade is the perfect finish to this delicious grilled meat. 

Mayan-style Pork Tenderloin

Servings 4

Ingredients

  • 2 lbs. pork or turkey tenderloin

Marinade:

  • 2 tablespoons olive oil
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup fresh-squeezed lime juice
  • 1/4 cup fresh-squeezed lemon juice
  • 2 tablespoons minced cilantro leaves
  • 1/4 cup toasted pepitas green pumpkin seeds, pureed in the food processor
  • 2 garlic cloves minced
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon cornstarch for final sauce

Instructions

  • Mix all marinade ingredients except the cornstarch in a mixing bowl. Stir with a whisk to combine well. Set aside 1/2 cup of the marinade for the glaze.
  • Cut tenderloin in half lengthwise (i.e. butterfly the tenderloin). Place in a container with a tight-fitting lid. Pour marinade over tenderloin and marinate for at least 2 hours or overnight.
  • When ready to grill, preheat grill to hot. Place meat directly on the grill and cook for about 5 minutes per side, or until a meat thermometer reads 140-145 F for pork or 165 F for turkey tenderloin.
  • Meanwhile, heat remaining marinade in a small saucepan. Slowly whisk in cornstarch and cook, stirring all the while, until sauce thickens slightly to coat the back of a spoon. This makes a perfect glaze for the tenderloin.
  • Remove meat from grill and drizzle glaze over meat.
Orange juice, fresh squeezed lime and lemon and a host of herbs and spices create a mouthwatering citrusy spice flavor explosion!

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