Colombian Carnitas Marinade
Ingredients
- 0.5 cup Pineapple juice (5 fl. oz)
- 0.5 cup Naranjilla puree
- 0.33333333333333 cup Lime juice
- 2 tbsp Olive oil
- 2 tbsp Honey
- 1 tsp Chili powder
- 1 tsp Salt
- 1 tsp Pepper
- 0.5 tsp Garlic powder
- 2 lb Pork tenderloin (could really use any meat here, chicken, fish, etc.)
Instructions
To Make Marinade:
- In a plastic gallon sized Ziploc bag, combine all ingredients above but the pork and mix well, shaking or stirring well to make sure wet ingredients have combined with the dry ingredients.
- 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.