Lamb Tenderloin Cubano

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 -12 ounces lamb tenderloin
• salt, to taste
• ground black pepper, to taste
• 2 large garlic cloves, crushed
• 1 small yellow onion, diced
• 1 teaspoon dried oregano
• 2 tablespoons unsulphured molasses
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons dark rum

Recipe

• 1 place the lamb in a non-reactive container or plastic bag.
• 2 in a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
• 3 pour the marinade over the lamb, coating all surfaces.
• 4 cover and refrigerate for 2 hours and as much as overnight.
• 5 return to room temperature before cooking.
• 6 grill method: grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
• 7 oven method: roast the lamb in a 400f oven for 20-25 minutes.
• 8 let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.