Pork Tenderloin Cubano

Ingredients:
  • 1/2 C fresh orange juice
  • 1/4 C fresh lime juice
  • 1/4 C dark rum
  • 1 medium onion, thinly sliced
  • 6 garlic cloves, minced
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. salt
  • 1 bay leaf, crumbled
  • 1/2 tsp. ground black pepper
  • 4 12-ounce pork tenderloins

  • Orange slices
  • Fresh cilantro sprigs
Instructions:

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. 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.


Date Added:January 01, 2002
Classification:Pork Main Dishes
Source:Bon Appetit
Meal:Dinner
Course:Main Course
Preparations:

Bake, Marinate

Notes:

2002, 2003