Cuban Pork Tenderloin
Infused with the vibrant flavors of the Caribbean, this Cuban Pork Tenderloin is a juicy, citrus-marinated masterpiece that’s sure to impress. The star of this recipe is the succulent pork tenderloin, lovingly marinated in a zesty blend of fresh orange and lime juice, aromatic garlic, and earthy spices like cumin, oregano, and smoked paprika. A quick sear in a hot skillet builds a golden crust before the pork is roasted to perfection in the oven, ensuring every bite is tender and flavorful. The dish is finished with a drizzle of the reserved marinade and garnished with fresh cilantro, orange slices, and lime wedges for a burst of color and brightness. Perfect for a weeknight dinner or a special occasion, this recipe brings a taste of Cuba to your table in just 40 minutes, and it's ideal for serving four. Keywords: Cuban pork tenderloin, citrus marinade, roasted pork, easy dinner recipe, Cuban flavors.
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 0.5 cups Fresh orange juice
- 0.25 cups Fresh lime juice
- 0.25 cups Olive oil
- 4 pcs Garlic cloves, minced
- 1 teaspoons Ground cumin
- 1 teaspoons Oregano
- 1 teaspoons Smoked paprika
- 1.5 teaspoons Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 pcs Orange slices (optional, for garnish)
- 4 pcs Lime wedges (optional, for garnish)
Instructions
In a medium bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, salt, and pepper to make the marinade.
Place the pork tenderloin in a large zip-top bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Preheat your oven to 400°F (200°C). Remove the pork tenderloin from the marinade and pat it dry with paper towels. Reserve the marinade for later use.
Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil and sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Pour the reserved marinade into the skillet and transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the marinade halfway through cooking for added flavor and juiciness.
Remove the skillet from the oven and transfer the pork to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes before slicing.
Slice the pork tenderloin into medallions and garnish with chopped cilantro, orange slices, and lime wedges, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 3974 mg | 173% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 25.9 g | ||
| Protein | 230.7 g | 461% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5068 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
