Cuban Pork Tenderloin

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Cuban Pork Tenderloin is marinated in a delicious blend of citrus and fresh herbs. The result is an incredibly juicy, flavorful dish. This recipe makes plenty, as requests for seconds are to be expected!

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This recipe that I put together for Cuban Pork Tenderloin is a mash up of a couple of different, similar recipes. Most similar recipes refer to this as Cuban Mojo Pork.

With pork not being my favorite protein, I really didn’t think I was going to love this recipe, but boy was I wrong!  This pork turned out so good that its been on regular rotation since I first made it in 2015!

After I made this a couple of times, the biggest change I made was finally deciding to reserve some of the marinade to use as a drizzle after the pork has cooked. I found that the flavoring on the outside of the pork was so crispy and unbelievably tasty, that I just wanted a lot more of that. Warming the reserved marinade and using it as sauce to drizzle over the sliced pork tenderloin most definitely gives it that extra flavor that I was looking for.

We go all kinds of island crazy with side dishes to go along with this recipe too!  I always make Sticky Sweet Fried Plantains and my famous Creamy Coconut Rice  I can’t even imagine what else I would make as side dishes because I love this combination so much!  It’s one of my favorite dinners to make!

Why This Recipe Works

• Fresh citrus and herbs give this pork tenderloin recipe a zesty taste of the islands.
• Even kids will love this family-friendly recipe!
• This recipe is naturally gluten free and low carb.

How to Make Cuban Pork Tenderloin

Prep!

This recipe is really not that difficult to put together, but do keep in mind that the pork tenderloin should really have all night (or at least 8 hours) to marinate for you to be able to get the most flavor, so plan ahead!

Trim the pork of any excess fat.

Create!

Whisk together the olive oil, orange zest, orange juice, lime zest, lime juice, cilantro, mint, garlic, oregano and cumin. Reserve 1/4 cup of the marinade.

Pour the remaining marinade into a large zip top bag (or a container with a lid) and add the pork. Let the pork marinate in the refrigerator overnight.

Tip – fresh is always best! You can use dried herbs or bottled juices in a pinch, if needed.

Preheat your oven to 350ºF and heat a large skillet over medium-high.

Remove the pork tenderloin from the marinade. Discard the marinade and add the pork to the hot skillet. Cook on each side, until just browned, about 1-2 minutes per side.

Remove the pork from the skillet and place on a baking sheet.

Place the prepared pork tenderloin in the oven and cook for about 25-30 minutes, or until the internal temperature reaches 150°F.

Remove the pork from the oven and let it rest for 5-10 minutes before slicing.

Present!

Serve the pork, with the extra marinade, if desired. I usually warm it a little before serving.

Tips and Techniques for the Best Cuban Pork Tenderloin

• Marinate the pork for at least 8 hours for the most flavor.
• Fresh is always best. I have used dried herbs and bottled juices in the past and the end result is still really delicious.
• Store leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

• How do you know when pork is done cooking? Use a meat thermometer to check the internal temperature of the pork. Once it has reached 150°F, it is done cooking. Be sure to let it rest for 5-10 minutes to allow the juices to disperse before slicing.
• What do you serve with Cuban Pork? My favorite sides to serve with Cuban Pork are Sticky Sweet Fried Plantains and Creamy Coconut Rice. Black beans and yellow rice are also popular sides.

Other Recipes to Try

• Maple Apple Pork Chops
• Pork Tenderloin with Cranberry Apple Chutney
• Ranch Pork Chops & Brussels Sprouts

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Print

Cuban Pork Tenderloin

Marinated Cuban Pork Tenderloin is an easy recipe full of citrus and herb flavors!

Course Dinner, Main Dish

Cuisine Gluten Free, Pork

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 6 people

Calories 480kcal

Author Lauren

Ingredients

• 1/2 cup extra virgin olive oil
• 1 orange * zested
• 1 cup orange juice * fresh squeezed
• 1 lime * zested
• 1/2 cup lime juice * fresh squeezed
• 1 cup cilantro * finely chopped
• 1/4 cup mint leaves * finely chopped
• 8 cloves garlic * minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 pounds boneless pork tenderloin * trimmed of any excess fat

Instructions

• In a medium bowl, whisk together the olive oil, orange zest, orange juice, lime zest, lime juice, cilantro, mint, garlic, oregano and cumin. Reserve 1/4 cup of the marinade.
• Add the remaining marinade to a large zip top bag (or a container with a lid) and add the pork. Let the pork marinate in the fridge overnight, or at least 8 hours.
• Preheat oven to 350°F and heat a large skillet on medium-high.
• Remove the pork tenderloin from the marinade. Discard the marinade and add the pork to the hot skillet.
• Cook on each side, until just browned, about 1-2 minutes per side.
• Remove the pork from the skillet and place on a baking sheet.
• Place the prepared pork tenderloin in the oven and cook for about 25-30 minutes, or until the internal temperature reaches 150°F.
• Transfer to a cutting board, cover with foil and allow pork to rest for 5-10 minutes.
• While the pork rests, warm the reserved marinade in a saucepan over low heat.
• Slice the pork, drizzle with the reserved marinade, and serve.

Notes

Tips and Techniques for the Best Cuban Pork Tenderloin

• Marinate the pork for at least 8 hours for the most flavor.
• Fresh is always best. I have used dried herbs and bottled juices in the past and the end result is still really delicious.
• Store leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and will vary. With this recipe, you will discard the majority of the marinade, resulting in much lower totals for calories and fat than what it given here.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 12g | Protein: 48g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 123mg | Potassium: 1109mg | Fiber: 1g | Sugar: 6g | Vitamin A: 420IU | Vitamin C: 44.1mg | Calcium: 64mg | Iron: 3.3mg

This recipe was originally published on December 17, 2015. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in August 2019.