Prep 5 mins
Cook 25 mins
When you can't or don't want to roast a whole pig, this elegant version is great for small dinner parties or picnics. I love it and it gets 2 thumbs up from mi abuelo.
- 118.29 ml fresh orange juice
- 59.14 ml fresh lime juice
- 59.14 ml dark rum
- 1 medium Spanish onion, thinly sliced
- 6 garlic cloves, minced
- 9.85 ml dried oregano
- 9.85 ml ground cumin
- 9.85 ml salt
- 1 bay leaf, crumbled
- 2.46 ml ground black pepper
- 1360.77 g pork tenderloin
- Mix all ingredients in large resealable plastic bag.
- Add pork to marinade.
- Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
- Preheat Grill or Oven to 400°F
- Transfer pork to baking pan or grill discarding the marinade.
- Roast until thermometer inserted into center of pork registers 150°F
- Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.
This was very tasty...I thought I had a tenderloin...but ended up using pork loin chops...I cooked mine in a cast iron grill...I was disappointed that there wasn't any rum taste at all...Made for Spring 2014 PAC...=)
This was so delicious--moist and flavorful! I followed the recipe, with the following changes: rum (clear), fresh oregano (2T.), and a 3 lb. pork loin (not tenderloin). After marinating it during the day, we grilled it on a gas grill. The flavor was amazing!
This turned out great even tho I had to wander just slightly from the recipe. I used Captain Morgans spiced rum as that was all I had. Marinated over night and part of the day. My pork loin was about 3lbs. Roasted uncovered for right at an hour in 400 degree convection bake over. Thermometer read exactly 150F when I took it out. It was pretty moist but was just trying to get to the dry side so maybe next time I will do it just a little less. Will make again thanks for sharing and I would bet this marinade would be awesome on chicken or turkey as well.