Cuban Pork Tenderloins
Elevate your dinner game with these flavorful Cuban Pork Tenderloins, a dish inspired by the vibrant cuisine of Cuba. Juicy pork tenderloins are marinated in a zesty blend of fresh orange juice, lime juice, garlic, cumin, smoked paprika, and oregano, infusing every bite with bold, citrusy warmth. This quick and easy recipe is perfect for grilling or roasting, offering versatility for any occasion. The tender pork is cooked to perfection, then garnished with fresh cilantro and served with lime wedges for a bright finish that’s as refreshing as it is satisfying. Ready in under an hour and ideal for weeknight dinners or casual gatherings, this irresistible dish delivers authentic Cuban flavors right to your table.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloins
- 0.5 cup Fresh orange juice
- 0.25 cup Lime juice
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Rinse the pork tenderloins under cold water and pat them dry with paper towels. Trim off any excess fat or silver skin.
In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper to create the marinade.
Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Preheat your grill or oven to 400°F (200°C). If grilling, lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade, allowing any excess to drip off. Discard the marinade.
If grilling, place the pork tenderloins on the grill and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). If using the oven, transfer the pork to a baking dish and roast for 20-25 minutes, or until the same internal temperature is reached.
Once cooked, remove the pork from the heat and let it rest for 5 minutes to allow the juices to redistribute.
Slice the pork tenderloins into 1-inch thick medallions and arrange them on a serving platter. Garnish with chopped cilantro, if using, and serve with lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.7 g | ||
| Protein | 240.0 g | 480% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 201 mg | 15% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4517 mg | 96% | |
*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.
