2lbPork tenderloin You could use any meat here (chicken, fish, etc.).
Instructions
To Make Marinade:
In a plastic gallon-sized Ziploc bag, combine all ingredients above (except the pork) and mix well, shaking or stirring well to make sure wet ingredients have combined with the dry
Add the pork to the bag and marinade for an hour (minimum) to overnight (24 hours maximum) before grilling.*
To Cook Tenderloin:
Remove pork tenderloin from marinade and grill on high for 5-10 minutes, then reduce heat to medium and cooking for another 25-30 minutes or until internal temperature reaches 145*F.
Let the pork rest ~10 minutes before slicing and serving.
Notes
You can very easily sub out the naranjilla puree if you can’t find it at your local Mexican grocery store. Try 1/2 of a pureed lemon/orange/grapefruit instead. Generally, any citrus would do!
This recipe is super easy to adapt to be sweeter or spicier.
It’s a great marinade for a quick recipe or if you want to let the meat marinate in the fridge for longer (24-48 hours).
*To ensure the marinade really seeps into your meat of choice, poke holes into the meat before adding it to the bag with the marinade.