Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds pork tenderloin, trimmed
- ¼ cup orange juice, fresh
- ¼ cup grapefruit juice, fresh
- 2 tablespoons cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cloves garlic, finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 cup long-grain rice
- ½ orange, grated zest
- 3 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons extra virgin olive oil
- 1 15-ounce can black beans, drained and rinsed
- 2 scallions, white and green parts, chopped
- 2 tablespoons cilantro, chopped
Instructions
- Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.
- Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.
- Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145°F, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.
- Rice and Black Bean Salad:
- To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
- In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 376 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 74 mg |
| Sodium | 511 mg |
| Serving Size | 1 of 6 servings |
| Calories | 376 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 30 g |
| Cholesterol | 74 mg |
| Sodium | 511 mg |
Reviews
Meh! Okay, but there’s not a lot going on. I made exactly as the recipe directed. Not impressed
Just to let you know: real Cuban pork loin or pork shoulder recipe does not include red pepper flakes or cilantro. The rest of the ingredients are fine but if you can find sour oranges at a Latin grocery store, it’s the most authentic ingredient and you won’t need the orange juice or grapefruit juice. Cuban cuisine is not spicy at all even though a large part of the Caribbean islands cuisine, such as Jamaica, Haiti, and the Bahamas do use a lot of hot peppers and other ingredients. Cuban cuisine mostly resembles Spain’s.
Great
So yummy! I cooked it under the broiler, took about 13 minutes per side to reach 160°. Was so good! Definitely a keeper!
Delish! Even my hard-to-please kids loved every bite.