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    Grilled marinated pork skewers with spicy-citrus Cuban-inspired flavors. Pork tenderloin is bathed in a super-flavorful marinade that's also used as a dipping sauce. The citrus in the recipe brightens the flavors, here we've used both lime and orange for the acid and taste which complements the pork nicely. Fresno Chiles in the marinade have a more fruity, smoky flavor than jalapeños, and add a kick. This dish is all about the marinade, so plan in advance, you'll want to let the pork absorb the sauce for about 4 hours. Serve with black beans, rice and/or fried plantains. Let's get grillin'!
    Prep Time30 minutes
    Cook Time15 minutes
    Marinating time4 hours
    Course: dinner, lunch
    Cuisine: Cuban
    Keyword: Grill, pork
    Servings: 4


    • Food processor



    • 2 1-lb pork tenderloin, trimmed of silverskin (the white membrane) and excess fat
    • 2/3 cup orange juice, fresh squeezed, about two large plus zest from the skin from both
    • 3/4 cup lime juice, fresh squeezed, about 4 large plus zest from the skin of 2 limes
    • 4 scallions, white and green parts only
    • 1/4 cup oregano, fresh, chopped
    • 1/2 cup cilantro, fresh, chopped
    • 6 cloves garlic, minced
    • 1/2 cup olive oil
    • 2 tbs light brown sugar
    • 2 tbs ground cumin
    • 1 fresno chile, chopped sub 1 tsp caused red pepper flakes if desired
    • Sel Magique Salt & Pepper Blend to taste, about 1/2 tsp
    • 2 limes quartered and halved again skewer spacers


    • Cut each pork tenderloin in half widthwise then again in half lengthwise.
    • Combine all ingredients (except pork!) in a food processor, process until smooth. Use 1/2 tsp of Magique, you can always add more later - don't over-salt.
    • Transfer 2 cups to a small bowl to reserve for dipping sauce. Transfer the remainder (approximately ¾ cup) to a Ziplock bag.
    • Place the pork in the Ziplock bag with the marinade, seal and refrigerate for at least 4 hours and up to 8, turning halfway through.
    • Preheat a grill to medium-high. Thread a lime quarter on each of eight skewers then thread pork strips onto skewers, followed by another lime wedge.
    • Place skewers on the grill, reduce heat to medium and cook 5-6 minutes per side or until cooked to at least 145 degrees.
    • Serve with reserved dipping sauce. If the sauce has separated; stir to blend before serving. Garnish with fresh cilantro sprigs. Serve and enjoy!


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