Citrus-Infused Cuban Rum Pork Tenderloins
Delight your taste buds with this exquisite Cuban pork dish. Marinated in a zesty blend of citrus juices, rum, and aromatic spices, these tenderloins are exceptionally juicy and flavorful. Whether oven-roasted or grilled, the pork emerges with a perfect balance of tangy and savory notes. Be prepared for the tantalizing aroma that will fill your kitchen as this dish roasts to perfection. The key to this succulent pork is allowing the flavors to meld for a full day before cooking. Ideal for a festive dinner or as an impressive main course for gatherings.
8
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1/4 cup
fresh orange juice
1/2 cup
fresh lime juice
1/4 cup
dark rum
1/4 cup
green onions
5 (finely chopped)
fresh garlic
2 tablespoons (minced)
dried oregano
2 teaspoons
cumin
3 teaspoons
salt
2 teaspoons
bay leaf
1
black pepper
1 teaspoon
pork tenderloin
3
Instructions
1
In a large mixing bowl, whisk together the olive oil, fresh orange juice, fresh lime juice, dark rum, finely chopped green onions, minced garlic, dried oregano, cumin, salt, bay leaf, and black pepper until well combined and aromatic.
2
Place the pork tenderloins in a large resealable plastic bag, then pour the marinade over the tenderloins, ensuring they are evenly coated.
3
Seal the bag tightly, remove as much air as possible, and gently massage the bag to distribute the marinade evenly over the pork.
4
Place the bag in a large bowl to prevent any leaks, and refrigerate for at least 24 hours, occasionally turning the bag to evenly marinate the tenderloins.
5
Preheat your oven to 400°F (200°C).
6
Remove the tenderloins from the marinade, allowing any excess marinade to drip off, and discard the used marinade.
7
Transfer the tenderloins to a baking dish prepared with a light coating of olive oil or non-stick spray.
8
Roast the tenderloins in the preheated oven for approximately 25 to 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
9
Remove the tenderloins from the oven, cover with aluminum foil, and let them rest for 5 to 10 minutes to retain juices before slicing.
10
Slice the tenderloins into medallions and serve warm, garnished with fresh herbs or citrus wedges if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Cuban Rum Pork Tenderloin?
It is an exquisite Cuban pork dish marinated in a zesty blend of orange juice, lime juice, dark rum, and aromatic spices like cumin and oregano.
How long should I marinate the pork tenderloins?
For the best flavor, the pork should be refrigerated in the marinade for at least 24 hours.
What type of rum is used in this recipe?
The recipe calls for dark rum to add a deep, complex flavor to the marinade.
What is the recommended cooking temperature for the oven?
The oven should be preheated to 400°F (200°C) before roasting the pork.
How long does the pork take to roast?
The tenderloins typically take between 25 to 30 minutes to reach the desired internal temperature.
What is the internal temperature for a medium-rare pork tenderloin?
The internal temperature should reach 145°F (63°C) for a medium-rare finish.
What internal temperature is needed for medium doneness?
For medium pork tenderloin, the internal temperature should reach 160°F (71°C).
Should I rest the pork after it comes out of the oven?
Yes, covering the meat with foil and letting it rest for 5 to 10 minutes helps retain its juices.
Can I grill this recipe instead of using an oven?
Yes, the pork tenderloins can be either oven-roasted or grilled.
How many people does this recipe serve?
This recipe is designed to provide approximately 8 servings.
What citrus juices are included in the marinade?
The marinade uses a combination of 1/2 cup fresh orange juice and 1/4 cup fresh lime juice.
How much pork is used in this recipe?
The recipe calls for three pork tenderloins.
What spices provide the aromatic profile of this dish?
The aromatic profile comes from minced garlic, dried oregano, cumin, and a bay leaf.
How should I prepare the green onions?
The green onions should be finely chopped before being added to the marinade.
Can I reuse the marinade once the pork is removed?
No, you should discard the used marinade after removing the tenderloins for safety.
How should the baking dish be prepared?
The baking dish should be prepared with a light coating of olive oil or non-stick spray.
How should the pork be sliced for serving?
The tenderloins should be sliced into medallions before serving.
What is the best way to ensure the pork is evenly marinated?
Seal the pork in a plastic bag, remove as much air as possible, and occasionally turn the bag while it is in the refrigerator.
What ingredients are used for the liquid base of the marinade?
The liquid base consists of olive oil, orange juice, lime juice, and dark rum.
Is fresh garlic required for this recipe?
The recipe specifies 2 tablespoons of minced fresh garlic for the best flavor.
What should I do to prevent leaks during the 24-hour marinating process?
Place the resealable plastic bag containing the pork and marinade inside a large bowl.
What garnishes work well with this Cuban pork?
You can garnish the sliced medallions with fresh herbs or citrus wedges.
Does this recipe contain black pepper?
Yes, it includes 1 teaspoon of black pepper in the spice blend.
How much cumin is needed for the marinade?
The recipe requires 3 teaspoons of cumin.
Is the pork tenderloin roasted whole or sliced before cooking?
The tenderloins are roasted whole and then sliced into medallions after resting.
What type of oil is recommended for the marinade?
1/4 cup of olive oil is used in the marinade whisking process.
How many green onions are used?
The recipe calls for 5 green onions.
Is this dish considered spicy?
No, the dish is described as a balance of tangy and savory notes rather than being spicy.
What should I do with the bay leaf?
The bay leaf is included in the marinade whisking step to infuse flavor.
Can I marinate the pork for less than 24 hours?
While you can, the recipe emphasizes that the key to succulent pork is allowing flavors to meld for a full day.