Colombian Carnitas Marinade
Ingredients
- ½ cup Pineapple juice 5 fl. oz.
- ½ cup Naranjilla puree See notes for substitutions.
- ⅓ 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.