Times:
5 minutes prep, 20 minutes cook

Ingredients:
1 1/2 pounds pork tenderloin, trimmed
1/4 cup orange juice, fresh
1/4 cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon dried oregano
2 cloves garlic, finely chopped
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Cooking Directions:
Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin,
oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and
refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust
temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash.
Spread coals and let burn for 15-20 minutes.
Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place
on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer
inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving
board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.

Yields 6 servings.