Cuban Pork Tenderloins
photo by Boomette
- Ready In:
- 24hrs 25mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1⁄4 cup dark rum
- 5 green onions, finely chopped
- 2 tablespoons minced fresh garlic
- 2 teaspoons dried oregano
- 3 teaspoons cumin
- 2 teaspoons salt
- 1 bay leaf
- 1 teaspoon black pepper
- 3 pork tenderloin
directions
- In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat.
- Place the bag in a large bowl and refrigerate for 24 hours.
- Set oven to 400 degrees.
- Transfer the tenderloins to a baking dish and discard the marinade.
- Cook for about 25 minutes.
- Let stand for 5 minutes before slicing.
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Reviews
-
We cooked this pork recipe last night for friends. I usually try it first before serving to company. But just went for it this time. This was soooo good, it got rave reviews from all, even the kids. I cooked it on a hot BBQ, kept rolling the tenderloins, then covered the grill for the last 7 minutes. Took it off and let it rest 10 minutes before slicing. Ends were medium, middle part medium rare. So tender so flavorful. Thank You for the recipe.
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This pork dish was delicious! Just a shame that cooking the pork in the oven does not result in a nice browned color, my tenderloins came out of the oven pretty pale. I think that is because the marinade contains a lot of liquids. I did drain the meat and discarded the marinade and also had the oven at 400..could not cook it longer because was afraid that the tenderloins would be too done. So I would recommend that people do what Boomette1 did..prepare/cook it using the barbeque or maybe the grill. Thanks Kitten for posting this recipe!