directions
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1
Combine lime juice, wine, jalapeno, cilantro, pepper, garlic powder, and cumin in a shallow dish
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2
Trim pork of fat and silverskin and add to marinade, turning to coat
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3
Cover and refrigerate 8 hours, turning occasionally. Rotate the pork, one on each spit rod, 30 minutes or until the internal temperature reaches 155 to 160 degrees on the instant thermometer
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4
Let stand 5 minutes, then slice and serve with lime wedges.
CUMIN-SCENTED PORK TENDERLOIN
ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons dry white wine or vermouth
- 1 small jalapeno chili, seeded and minced
- 1 tablespoon minced fresh cilantro
- 1 teaspoon freshly ground pepper
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 2 pork tenderloins (about 1-3/4 pounds total)
- Lime wedges for garnish