Ingredients: |
Ingredients: 1 1/2 lbs. pork tenderloins, or 1 whole chicken, cut up
2 limes, juice only, 1/4 cup
1/4 cup orange juice
1 tsp. dried oregano, or 1 Tbsp. fresh
1 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 tsp. minced garlic, (3 - 4 cloves)
2 Tbsp. extra virgin olive oil
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Directions: |
Directions:Put the pork (or chicken) in a flat dish large enough to hold it in one layer. In a large measuring cup or a bowl, mix together all the remaining ingredients and pour them over the meat, flipping it a couple of times to coat it. Marinate the meat, covered and refrigerated, for at least 30 minutes and up to 12 hours, flipping it once or twice.
Preheat the grill to medium heat (about 400 degrees, if you are using a gas grill). (Alternatively, you can bake it with the marinade at 400 degrees for 25 - 30 minutes, or use a slow cooker--see directions below.) Remove the meat from the marinade, reserving the marinade, and grill it for 20 - 25 minutes (or 5 - 10 minutes longer for bone-in chicken), flipping it once, until it is no longer pink in the middle.
When the meat is almost done cooking, pour the reserved marinade into a small pot, bring it to a boil, and simmer it for 2 minutes to kill any bacteria. Cut the tenderloin into thin slices to serve it, pouring the cooked marinade over it.
Slow Cooker Directions: Put the pork into the slow cooker. In a large measuring cup or a bowl, mix together all the remaining ingredients and pour them over the meat, flipping the meat to coat it. Add water or stock to almost cover the meat. Cook on low for 8-10 hours. Let the meat rest a few minutes before cutting. |
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