Caribbean-Crusted Butt Tenderloin

Butt tenderloins marinated with spices and grilled.

Instructions

Place oil, cumin, garlic, lime juice, cilantro and pepper in food processor, and process to smooth paste.

Place tenderloins in large, shallow baking dish or pan. Rub all marinade paste over tenderloins. Cover, and refrigerate 4 hours or overnight.

Preheat grill to medium-high heat. Remove tenderloins from dish. Do not wipe off excess marinade. Season with salt.

Grill until meat reaches 135°F on internal meat thermometer for medium-rare doneness.

Remove from grill, and let rest 10 minutes. Slice against grain, ½-inch thick, and arrange on serving platter.

Serve with roasted new potatoes and mixed vegetables.

Difficulty

2 Sterling Silver® beef butt tenderloins, about 2lbs each

¼ cup olive oil

2 tablespoons ground cumin

8 garlic cloves, minced

2 tablespoons fresh lime juice

2 tablespoons cilantro, coarsely chopped

¼ teaspoon coarsely ground black pepper

¼ teaspoon kosher salt