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Cuban Grilled Mojito Pork Tenderloins
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Grilled mojito pork tenderloins, a taste of Cuba ready in just an hour.
Ingredients:
  • 1/2 cup packed light brown sugar
  • 1/2 cup fresh mint leaves
  • 2 tablespoons salt (preferably non-iodized)
  • 3 cups cold water
  • 1/2 cup white rum
  • 1/2 cup lime juice
  • 2 pork tenderloins (1 lb each)
  • 1 tablespoon vegetable oil
  • 2 tablespoons cumin seed
  • 2 tablespoons coriander seed
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon ground mustard
Instructions:
  • In a medium metal bowl, combine 1/2 cup brown sugar, mint, and salt. Use the handle of a wooden spoon to crush the mint into the brown sugar and salt to release its flavor. Once the mint is fragrant and the leaves are slightly crushed, add cold water, rum, and lime juice. Stir thoroughly until the salt and sugar are dissolved.
  • Transfer the refreshing mint marinade into a large 1-gallon resealable plastic bag. Place the pork inside, seal the bag, and let it marinate in the refrigerator for a minimum of 30 minutes, but no more than 8 hours.
  • Prepare the grill by spraying the rack with cooking spray or brushing it with oil. Heat the grill to medium-high heat. Test the temperature by placing your hand, palm side down, near but not touching the cooking grill rack. Twoseconds indicate high heat, three seconds medium-high, four seconds medium, and five seconds low heat.
  • In a small skillet over medium heat, toast cumin and coriander seeds for 3 minutes, stirring constantly, until fragrant. Transfer the seeds to a plate to cool completely to prevent burning from residual heat.
  • Grind the roasted seed, brown sugar, and mustard in a spice or coffee grinder until you get a fine powder. If you don't have a grinder, place the seeds in a resealable plastic bag and pound them with the flat side of a meat mallet for a slightly coarser texture.
  • Pat dry the marinated pork with paper towels, then rub with oil and generously coat each piece with half of the dry rub.
  • Grill pork covered for 20 minutes, turning occasionally to ensure all sides are nicely browned. Remove pork from the grill when it is still slightly pink in the center and a meat thermometer inserted in the center reads 155°F. Let the pork rest for 5 minutes to allow the temperature to reach 160°F. Slice the pork and serve. (For broiling, line the broiler pan with foil and spray the broiler rack with cooking spray or brush with oil. Broil the pork 4 to 5 inches from the heat source according to the same instructions as grilling.)

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