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Pork Tenderloin Cubano

  • 8servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh orange juice

  2. 1/4 cup fresh lime juice

  3. 1/4 cup dark rum

  4. 1 medium onion, thinly sliced

  5. 6 garlic cloves, minced

  6. 2 teaspoons dried oregano

  7. 2 teaspoons ground cumin

  8. 2 teaspoons salt

  9. 1 bay leaf, crumbled

  10. 1/2 teaspoon ground black pepper

  11. 4 12-ounce pork tenderloins

  12. Orange slices

  13. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Mix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once. Preheat oven to 400°F. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150°F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.

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