Pork Tenderloin Cubano
photo by Boomette
- Ready In:
- 3hrs 10mins
- Ingredients:
- 10
- 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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Reviews
-
To say this was fabulous is an understatement. This is my favorite pork recipe. I marinated it for 5 hours and then grilled for 5 mins on all 4 sides. You could cut the tenderloin with a fork. I did not baste it because I wanted it to have a crisp outer layer. Everyone loved it even my picky daughter. When tenderloins go on sale again I am going to make these up and freeze them. Thanks so much for sharing.
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.