Welcome to the Oklahoma Pork Fans E-Newsletter! Each month we'll send you news about our family farms, promotional programs, nutrional information or recipes you're sure to enjoy! As always, we invite you to be delicious, be creative, and Be Inspired with pork!
|News on 6 [Tulsa] Backyard Barbecue|
We're touring the amazing backyards of Tulsa's metro during Trav's Backyard Barbecue! Each Thursday starting this week we will be inspired with pork while interacting with 40 of one lucky viewer's closest friends!
This week we're grilling Apricot-Mustard Grilled Pork Tenderloin.
Can't catch the news or not in the viewing area? No worries - we'll post updates on Facebook!
|Cuban Pork Tenderloin|
5 minutes prep, 20 minutes cook
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
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.