Caribbean Crusted Butt Tenderloin

Caribbean Crusted Butt Tenderloin


COOKING TIME: 20 minutes

PREP TIME: 4 hours 25 minutes


  • 2 Blackwell Angus beef butt tenderloins, about 2 pounds 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


  1. Place oil, cumin, garlic, lime juice, cilantro and pepper in a food processor, and process to a smooth paste.
  2. Place the 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 until the 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.