Lean pork tenderloin is the perfect foil for fruit and spice in this delightful recipe: orange and lime juices are reduced with garlic, cumin, and thyme to make both a marinade and a drizzling sauce for the pork. Plan a bit ahead, as the pork needs to marinate for at least an hour, but then a quick turn on the grill is all that it takes, and a wonderful supper awaits you! Serve with steamed rice and a green veg.
4 tbs. olive oil
6 crushed whole garlic cloves
1 tsp. ground cumin
1/4 tsp. thyme
2 pork tenderloins
Pour the olive oil into a heavy-bottomed saucepan and add the garlic cloves. Cook over low heat until the garlic starts to get golden – take care not to burn them. Tip in the cumin, stir briefly, then add the juice of the oranges and limes along with the thyme. Boil for 8-10 minutes to thicken. Set aside to cool.
Dice the pork into bite-size pieces and toss with three-quarters of the sauce. Leave at room temperature one hour to marinate (or longer in the fridge). Thread onto pre-soaked bamboo skewers and grill 3-4 minutes per side, or until cooked through. Place skewers on a platter and drizzle with reserved sauce. Serve with orange slices.