A Cuban Style Baked Pork Tenderloin marinated in citrus, olive oil, cilantro and mint to create a tender and lively dish guaranteed to make break out into a salsa dance of joy. This dish is perfect for a weeknight family dinner and is fancy enough to serve at your next dinner party. Fresh herbs and spice create a tangy crust and serves perfect with a fresh salad garnished with some mandarin orange slices.
I have also included some wine pairing tips for baked pork tenderloin to consider for your next dinner party.
I am about the only one in my family who likes pork tenderloin except for this recipe and of course pulled pork. Lean pork cuts like port tenderloin are great alternatives to chicken. Chicken is great but gets boring if you eat it every night. Too much steak is bad for your heart and expensive. And fish… well my daughter freaks out every time I make fish.
Funny story on why my daughter hates my fish. I made fish and turned out it was not fresh or something was very wrong with. I baked it like usual and well let’s just say my house smelled like week old fish stew. The next day at school kids around my daughter were whispering all about a fishy smell and when she opened up her locker after class it was her bag. The horror!
She had in the the kitchen during the smelly fish episode the night before.
Now whenever I make fish she moves her jacket and bag into the garage just to avoid another possible fish incident…better safe than sorry I guess!
This recipe calls for marinating the pork tenderloin overnight or for several hours in the fridge. Alternatively, you can also make double or triple batches and freeze each serving separately for an easy weeknight freezer meal dinner. Just thaw, grill and serve with a side salad.
Since this Cuban Style Baked Pork Tenderloin recipe is also fancy enough to serve to dinner guests you may be wondering what wine would pair best.
Three Wines To Pair With Pork Tenderloin:
Sauvingnon Blanc – Sauvingnon Blanc with it’s herbaceous notes pairs well with other green herbs such as the cilantro and mint in this recipe.
Pinot Gris – Pairs well with white meats or recipes that include flavours such as lemons, oranges, peach and apricots. Will go great with this recipe’s orange marinade.
Pinot Noir – A versatile wine that is high in acidity and low in tannins pairs well with duck, chicken, turkey and pork
I would love to take full credit for this recipe but that is not how I roll. I have been making this recipe for years. It is just too good to not share and because it can be made ahead as a freezer meal I feel it is my duty to all moms out there to help get the word out. Check out the original recipe here by The Food Charlatan.
Cuban Style Baked Pork Tenderloin
Cuban Style Baked Pork Tenderloin
- 3/4 cup olive oil
- 1 tbsp orange zest
- 3/4 cup orange juice
- 1/2 cup lime juice
- 1 cup fresh cilantro finely chopped
- 1/4 cup fresh mint minced
- 8 cloves garlic minced
- 1 tbsp oregano minced, or 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp salt and pepper
- 1 tsp black pepper
- 3 1/2 lbs pork loin
- In a food processor combine olive oil, orange zest, orange juice, lime juice, cilantro, mint and garlic. Pulse until all ingredients are chopped fine.
- Add mixture to a large bowl or plastic bag. Add oregano and cumin and mix well. Add pork to bowl or bag and ensure that pork is evenly covered. Cover as needed and place in fridge overnight or for several hours.
- Preheat oven to 425 F. Place a wire rack over a baking sheet then place the pork on top of the wire rack. Discard marinade. Salt and pepper the pork on all sides well.
- Roast the pork for 30 minutes until it becomes slightly browned.
- Reduce heat to 375 F and continue to roast for another 1 1/2 hours or until a meat thermometer reaches 160 F.
- Remove from over and tent with foil. Let rest for 15 minutes. Carve and serve.