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Cuban Pork Tenderloin sliced on a wood serving board
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5 from 14 votes

Cuban Pork Tenderloin

Marinated Cuban Pork Tenderloin is an easy recipe full of citrus and herb flavors!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dinner, Main Dish
Cuisine: Gluten Free, Pork
Servings: 6 people
Calories: 480kcal


  • 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.
** 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.


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