Prep time: 24 hours; Cook time: 1 1/2 - 2 hours; Servings: 7 to 10
- Large pork tenderloin (7 to 8 lbs.)
Brine (method of soaking the pork for 24 hours before cooking)
- 2 cups light brown sugar
- 1 cup kosher salt
- 10 crushed bulbs of garlic
- 4 cups orange juice
Soak the pork in the brine overnight in the refrigerator.
Cilantro and Parsley Paste
- 12 bulbs of garlic
- 2 tablespoons of cumin
- 2 tablespoons of oregano
- 1 tablespoon of kosher salt
- 1 tablespoon of pepper
- 1 bunch cilantro
- 1 bunch curly parsley
- 1 cup orange juice
- 2 tablespoons of vinegar
- 4 tablespoons vegetable oil
Place all of the ingredients in a blender or food processor and blend well.
Heat the grill and get it very hot for a good sear, about 400 degrees. After 15 minutes, sear the pork loin on a hot clean grill.
Lay the loin on the back of the grill and roll it towards the front of the grill every 4 minutes.
Once ou have grill-marked the entire loin, after about 16 minutes, turn the grill down to continue cooking for 60-90 minutes, depending on the thickness of the loin.
Be sure to baste the loin with the paste very 20 minutes so it is flavorful.
After heating for 60-90 minutes, check the internal temperature fo the loin with a meat thermometer; the internal temperature should be 190 degrees.
Rest the pork for about 15 mintues before cutting on a board.