Cuban-Style Grilled Pork Tenderloin
Transport your taste buds to the vibrant streets of Cuba with this Cuban-Style Grilled Pork Tenderloin recipe. This dish combines the rich, varied flavors of Cuban cuisine, drawing influence from Spanish, African, and Caribbean culinary traditions. By marinating the pork tenderloin overnight, you allow the bold flavors to permeate the meat, resulting in a succulent and juicy entree. Whether you choose to grill it over hot coals for that smoky flavor or roast it in the oven for a quick weeknight dinner, this recipe is sure to impress. Serve it with your favorite rice, beans, or grilled vegetables for a complete meal. Enjoy a taste of Cuba without leaving your kitchen!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork Tenderloin
2 - 12 ounces (Trimmed and cleaned)
Salt
to taste
Ground Black Pepper
to taste
Garlic Cloves
2 large (Crushed)
Yellow Onion
1 small (Diced)
Dried Oregano
1 teaspoon
Unsulphured Molasses
2 tablespoons
Orange Juice
1/4 cup
Lime Juice
2 tablespoons
Dark Rum
2 tablespoons
Instructions
1
Place the pork tenderloin in a large non-reactive container or a resealable plastic bag.
2
In a mixing bowl, combine salt, ground black pepper, crushed garlic, diced yellow onion, dried oregano, unsulphured molasses, orange juice, lime juice, and dark rum. Whisk until well blended.
3
Pour the marinade over the pork tenderloin, ensuring it is fully coated on all sides. Seal the container or bag and refrigerate for a minimum of 2 hours, preferably overnight for more flavor.
4
When ready to cook, remove the pork from the refrigerator and allow it to return to room temperature for about 30 minutes.
5
For grilling: Preheat your grill to high heat. Place the tenderloin over the hot coals, about 4 inches from the heat source. Grill for approximately 5 minutes per side for medium-rare, basting frequently with the reserved marinade.
6
For oven roasting: Preheat your oven to 400°F (200°C). Place the marinated tenderloin on a baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
7
Once cooked, remove the pork from the heat and let it rest for 5 minutes to allow the juices to redistribute.
8
Slice the tenderloin into 3/4 inch thick rounds and serve immediately, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cuban-Style Grilled Pork Tenderloin?
It is a succulent dish that blends Spanish, African, and Caribbean culinary influences for a flavorful pork entree.
How long should the pork tenderloin marinate?
The pork should marinate for at least 2 hours, though letting it sit overnight provides the best flavor.
What ingredients are in the marinade?
The marinade includes salt, black pepper, garlic, yellow onion, dried oregano, molasses, orange juice, lime juice, and dark rum.
Can I cook this recipe in the oven?
Yes, you can roast the tenderloin at 400 degrees Fahrenheit for 20 to 25 minutes until it reaches an internal temperature of 145 degrees.
What type of molasses is used?
The recipe calls for unsulphured molasses to add depth and sweetness to the marinade.
What is the recommended internal temperature for the pork?
The pork should reach an internal temperature of 145 degrees Fahrenheit or 63 degrees Celsius.
How long should the meat rest after cooking?
The pork should rest for 5 minutes after cooking to allow the juices to redistribute throughout the meat.
How thick should I slice the pork?
The tenderloin should be sliced into rounds approximately 3/4 inch thick for serving.
What kind of rum is best for this recipe?
Dark rum is recommended to provide a rich, traditional flavor to the Cuban-style marinade.
How should the garlic be prepared?
Two large garlic cloves should be crushed before being added to the marinade mixture.
What type of onion should I use?
One small yellow onion, diced, is used to provide a savory base for the marinade.
Should the pork be cold when I start cooking?
No, you should remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
How do I grill the pork tenderloin?
Preheat the grill to high heat and grill the pork about 4 inches from the heat source for 5 minutes per side for medium-rare.
Is basting necessary?
Yes, you should baste the meat frequently with the reserved marinade while grilling to keep it moist and flavorful.
What citrus juices are required?
The recipe requires 1/4 cup of orange juice and 2 tablespoons of lime juice.
How much pork do I need?
The recipe uses two 12-ounce pork tenderloins.
What are the primary flavor influences?
The flavors are drawn from Spanish, African, and Caribbean culinary traditions.
Can I use a plastic bag for marinating?
Yes, a large resealable plastic bag is an excellent tool for ensuring the pork is fully coated in the marinade.
What is the best way to mix the marinade?
Whisk the ingredients together in a mixing bowl until they are well blended before pouring them over the pork.
What sides go well with this dish?
This dish pairs perfectly with rice, beans, or grilled vegetables.
How do I prepare the pork before marinating?
The pork tenderloin should be trimmed and cleaned before being placed in the container or bag.
Is this recipe easy to follow?
Yes, it is classified as an easy recipe suitable for home cooks looking for a flavorful meal.
Can I use dried oregano?
Yes, the recipe specifically calls for 1 teaspoon of dried oregano.
How do I get a smoky flavor?
Grilling the meat over hot coals is the best way to achieve a traditional smoky flavor.
Can I garnish the dish?
Yes, you can garnish the sliced pork with fresh herbs if desired for a vibrant presentation.
What is the heat level of this recipe?
The recipe is flavorful rather than spicy, focusing on aromatic herbs and citrus.
How do I ensure the meat is medium-rare?
Grilling for approximately 5 minutes per side on high heat will yield medium-rare results.
Is the marinade reuseable?
The marinade used for basting should be handled carefully; do not use raw marinade that has touched raw meat on finished cooked meat.
How much salt and pepper should I use?
The salt and ground black pepper should be added to taste according to your preference.
What is the total preparation time for the marinade?
The active prep time is minimal, though the pork requires at least 2 hours of inactive marinating time.