Happy Veterans Day, 11/11/2011 Thanks to all those who have fought for our freedom!
Recipes posted a year ago:
This recipe I have had for a while from an unknown magazine, calls for you to marinate your pork. The amount of time is up to you, 30 minutes, 4 hours, or overnight. Whichever way you choose, it is moist and delicious!
Gather Up:
- 1 to 2 pound pork tenderloin
- Juice from one orange
- Juice from one grapefruit
- 2 tablespoons fresh cilantro
- 2 to 3 cloves of garlic, chopped
- 1/2 to 1 tsp of cumin
- 1 /2 tsp oregano
- pinch of sea salt
- pinch of red pepper flakes
Put juice into a plastic bag, toss in spices. Shake. Place tenderloin in bag and then let marinate for specific amount of time in refrigerator.
When ready to cook, heat grill to 400 degrees until thermometer inserted reads about 145 degrees F, approximately 20 to 30 minutes.
Purely Primal 
This looks amazing…the marinade is calling my name….yet we are in Tunisia at the moment, and pork is virtually impossible to find…Is there an alternative meat you could suggest for this intriguing concoction? Thank you for such a continually impressive primal blog…it helps me so much with meal inspiration.
You could give the same marinade a try with a more flavorful cut of poultry – something like goose breast or turkey thighs would work well. With both, I would use bone-in and leave the skin on – and would pierce the skin all over with a knife to allow the marinade to work in under the skin and fat to the meat beneath. I would also extend the marinade time to at least 4 hours, and then grill or roast until done (if roasting, use a pan with a wire rack). Several smaller fowl like game hens might be a good try as well.
Another option would be a firm white-fleshed fish – something like sturgeon or halibut steaks. Keep the marinade time short with these (20 to 30 minutes), as the citrus will break down fish much faster and can lead to a mushy texture if left too long.