Marinated Cuban Pork Tenderloin is an easy recipe full of citrus and herb flavors!
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This recipe I put together for Marinated Cuban Pork Tenderloin is a mash up of a couple of different, similar recipes I found while browsing on Pinterest and the Food Network websites. While the pictures I saw on those websites looked amazing, for whatever reason, I really didn’t think I was going to love it. Boy was I wrong! This recipe turned out to be so good that I have already made it several more times and I think I have finally perfected my version!
It is really not that difficult to put it all 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. The total cooking time is a bit longer as well, but your pork will come out super tender and so delicious…it’s hard to stop eating it!
After making this a couple times, the biggest change I have made was finally deciding to reserve some of the marinade to use as a drizzle after the pork has cooked (sorry I did not get good photos of the marinade on the pork due to lack of light!). I found that the flavoring on the outside of the pork was so crispy and so unbelievably tasty, that I just wanted more and more and more of that! Warming the reserved marinade and using it as sauce to drizzle over the sliced pork tenderloin most definitely gave me that extra flavor that I was looking for and can’t get enough of!
We go all kinds of island crazy with side dishes to go along with this recipe too! I always make plantains, cooked with a little brown sugar and vanilla extract, and my famous Creamy Coconut Rice (Jaxon requests it every single time I ask if there is anything he would like for dinner each week). 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!
If you are craving a little taste of the islands, or just looking for a new and different way to make pork, go ahead and give this Marinated Cuban Pork Tenderloin a try! I think you will agree it’s worthy of ending up on your regular dinner rotation too!
Cuban Pork Tenderloin
- 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
- 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.
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.