Cubano Style Pork Loin
Bring bold Cuban flavors to your table with this tantalizing Cubano Style Pork Loin recipe! Featuring a succulent 3-pound pork loin marinated in a zesty blend of orange juice, lime juice, fresh garlic, oregano, and fragrant spices like cumin and black pepper, this dish is brimming with vibrant, citrusy goodness. After absorbing the marinade’s flavors for hours, the pork is seared to golden perfection and roasted until tender and juicy. Finished with a drizzle of a savory reduced marinade sauce, this recipe is perfect for a show-stopping dinner. Whether you're hosting a gathering or simply craving something special, Cubano Style Pork Loin is a flavorful, oven-roasted masterpiece that’s easy to make and sure to impress.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 1 cup Orange juice
- 0.5 cup Lime juice
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Fresh oregano leaves
- 2 teaspoons Ground cumin
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Yellow mustard
- 2 leaves Bay leaves
Instructions
In a bowl, whisk together the orange juice, lime juice, olive oil, garlic (minced or finely chopped), oregano, ground cumin, kosher salt, black pepper, and yellow mustard to create the marinade.
Place the pork loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork loin, ensuring it is fully coated. Add the bay leaves to the marinade.
Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 375°F (190°C). Remove the pork loin from the marinade and pat it dry with paper towels. Discard the bay leaves but reserve the marinade.
Heat a large ovenproof skillet or frying pan over medium-high heat. Add 1 tablespoon of olive oil and sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet with the pork loin to the preheated oven. Roast for about 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, take the reserved marinade and bring it to a boil in a small saucepan over medium heat. Reduce the heat and simmer for 10 minutes to make a sauce.
Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. Serve the pork loin with the reduced marinade sauce drizzled over the top.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1108 mg | 24% | |
*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.
