Cuban Style Baked Pork Tenderloin
A Cuban Style Baked Pork Tenderloin marinated in citrus, olive oil, cilantro and mint to create a tender and lively dinner favourite.
Servings: 6 servings
Calories: 494kcal
Ingredients
- ¾ cup olive oil
- 1 tbsp orange zest
- ¾ cup orange juice
- ½ cup lime juice
- 1 cup fresh cilantro finely chopped
- ¼ 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 ½ lbs pork loin
Instructions
- 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.
Notes
Make a double or triple batch and freeze - makes a great easy weeknight freezer meal!
Source: People.com in an article about the movie "Chef."
Nutrition
Serving: 273g | Calories: 494kcal | Carbohydrates: 7.2g | Protein: 52g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 953mg | Fiber: 0.5g | Sugar: 3.6g | Vitamin A: 500IU | Vitamin C: 31.4mg | Calcium: 30mg | Iron: 3.1mg