Pork Tenderloin Cubano
- Reviews 2
Ready In: 3 hrs 10 mins
Serves: 4
Ingredients
- 2 -12 ounces pork tenderloin
- salt, to taste
- ground black pepper, to taste
- 2 large garlic cloves, crushed
- 1 small yellow onion, diced
- 1 teaspoon dried oregano
- 2 tablespoons unsulphured molasses
- 1⁄4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons dark rum
Directions
- Place the pork in a non-reactive container or plastic bag.
- In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
- Pour the marinade over the pork, coating all surfaces.
- Cover and refrigerate for 2 hours and as much as overnight.
- Return to room temperature before cooking.
- Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
- Oven method: Roast the pork in a 400F oven for 20-25 minutes.
- Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.
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