- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 4 servings
In blender, purée cilantro, oregano, garlic, jalapeño, lemon, lime and orange zests and juices, olive oil and cumin. Season with salt and pepper. Pour half the marinade into resealable plastic bag; reserve other half. Add pork to bag, pressing out air; seal and refrigerate, turning occasionally, for 1 hour.
Preheat barbecue to medium heat; grease grill. Remove pork from marin ade, shaking off excess; discard used marinade. Place pork on grill; close lid and cook, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes. Transfer to serving plate; tent with foil. Let stand for 5 minutes.
Meanwhile, brush asparagus with olive oil. Place on greased grill; close lid and cook, turning often, until wellmarked, about 4 minutes. Cut grilled asparagus into pieces.
Divide pork among plates; arrange asparagus, tomatoes and avocado along side. Drizzle with reserved marinade; sprinkle with chopped cilantro.
Test Kitchen Tip: If you have oranges, cut them into wedges and grill alongside asparagus, then add them to the salad for extra flavour.
Nutritional facts PER SERVING: about
- Calories 680
- Total fat 39 g
- Saturated fat 8 g
- Cholesterol 200 mg
- Sodium 350 mg
- Total carbohydrate 14 g
- Fibre 7 g
- Protein 69 g