Cubano Pork Tenderloin
Experience the bold and zesty flavors of the tropics with this Cubano Pork Tenderloin recipe, a perfect centerpiece for any dinner! Juicy pork tenderloins are marinated in a vibrant blend of orange juice, lime juice, olive oil, garlic, and warm spices like cumin and smoked paprika, creating a citrusy and smoky flavor explosion. After marinating to perfection, the tenderloins are seared to golden-brown perfection and finished in the oven, locking in all those incredible Cuban-inspired flavors. Garnished with freshly chopped cilantro and served with lime wedges for an extra zesty kick, this dish is as visually stunning as it is delicious. Ready in under an hour (with minimal prep), it’s an impressive yet effortless recipe ideal for weeknight dinners or special gatherings. Keywords: Cubano pork tenderloin, pork marinade, Cuban-inspired recipe, citrus-marinated pork, easy pork dinner.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 1 cup Orange juice
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a medium bowl, whisk together orange juice, lime juice, olive oil, minced garlic, Dijon mustard, honey, cumin, smoked paprika, salt, and black pepper to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight.
Preheat your oven to 400°F (200°C). Remove the pork tenderloins from the marinade and discard the excess marinade.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil to the pan, then sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an internal temperature of 145°F (63°C) is reached.
Remove the skillet from the oven and loosely cover the pork tenderloins with aluminum foil. Let them rest for 5-10 minutes before slicing.
Slice the pork tenderloins into 1/2-inch thick medallions and arrange them on a serving plate. Garnish with freshly chopped cilantro.
Serve with lime wedges on the side for an extra burst of freshness and enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6136 mg | 267% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 39.0 g | ||
| Protein | 227.2 g | 454% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 142 mg | 11% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4904 mg | 104% | |
*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.
