Cuban Pork Tenderloin
photo by teresas
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1⁄4 cup dark rum
- 1 medium Spanish onion, thinly sliced
- 6 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 bay leaf, crumbled
- 1⁄2 teaspoon ground black pepper
- 48 ounces pork tenderloin
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
CelticBrewer
Coventry, CT
Just love to cook.