Caribbean Crusted Tenderloin

Caribbean Crusted Tenderloin

Servings: 8

A Grill/Broil recipe with Harris Teeter USDA Certified Tender Tenderloin


  • 2 2-pound Harris Teeter beef tenderloins
  • ¼ cup olive oil
  • 2 tablespoons ground cumin
  • 8 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cilantro, coarsely chopped
  • ¼ teaspoon coarsely ground black pepper
  • ¼ teaspoon kosher salt


  1. Place oil, cumin, garlic, lime juice, cilantro and pepper in a food processor, and process to a smooth paste.
  2. Place tenderloins in a large shallow baking dish or pan. Rub all marinade paste over tenderloins. Cover, and refrigerate 4 hours or overnight.
  3. Preheat grill to medium-high heat. Remove tenderloins from the dish. Do not wipe off excess marinade. Season with salt.
  4. Grill 20 minutes or until meat reaches 135° F on an internal meat thermometer for medium-rare doneness.
  5. Remove from grill, and let rest 10 minutes. Slice on the bias, ½ inch thick, and arrange on a serving platter.
  6. Serve with Roasted New Potatoes and Broccoli (recipe below).