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Colombian Carnitas Marinade

Servings 4 people
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes

Ingredients

  • ½ cup Pineapple juice 5 fl. oz.
  • ½ cup Naranjilla puree See notes for substitutions.
  • cup Lime juice
  • 2 tbsp Olive or Avocado oil
  • 2 tbsp Honey
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tsp Garlic powder
  • 2 lb Pork 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.
Course: Meal Prep