Best Cuban Pork Tenderloin Recipes

CUBAN PORK TENDERLOIN

Steps:

• 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.)

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Steps:

• Preheat the oven to 450 degrees F.
• Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
• For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
• Suggested drink: mojitos!

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Steps:

• Preheat oven to 425 degrees F.
• Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
• Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
• Preheat a stovetop griddle over medium high heat.
• Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
• To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
• Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
• Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
• Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
• In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

CUBAN STYLE MOJO PORK TENDERLOIN

Steps:

• Mash the 2 garlic cloves with the salt, either using a fork or a mortar and pestle. Mix in the cumin, oregano, and red pepper flakes.
• Combine the garlic/salt mash with the orange juice and lime juice in a gallon zip top bag and add the trimmed pork tenderloin. Press out as much of the air as possible and then place in the refrigerator.
• Marinade the pork for at least 4 hours, preferably overnight, flipping it occasionally to ensure all parts of the pork are marinaded.
• When you're ready to start cooking, adjust a rack to the middle position of your oven and preheat it to 425 degrees Fahrenheit and line a baking tray with aluminum foil. This will make your clean up so much easier!
• While the oven is heating, create your spice rub mixture. Again, smash the garlic and salt together, then combine with the other ingredients. You can actually just put everything in your mortar and pestle it around, if you'd like. If you don't have one, use a fork to mash minced garlic and the salt together, then combine everything with a fork in a small bowl.
• Remove the tenderloin from the marinade and pat it dry with paper towels. This is really important because it will not brown up well and develop the tasty crust if it's too moist on the outside!
• Rub the spice mixture into the pork tenderloin as evenly as possible.
• Place a large skillet over medium/medium-high heat and melt the butter. After the butter has melted and foaming has subsided, add the tenderloin and let it cook without moving it for 3-4 minutes so it can develop a nice, browned exterior. Flip the pork and continue browning, turning when necessary, until all sides are browned. This should take about 8-10 minutes total.
• Once the tenderloin is fully browned, move it to the prepared baking tray, place in the oven, and cook for approximately 15-18 minutes, or until an instant read thermometer shows 140-145 degrees Fahrenheit.
• Remove the tenderloin from the oven, tent it loosely with foil, and allow it to sit for 5-10 minuets. After waiting, the internal temperature should be about 150 degrees.
• Cut on a slight diagonal, serve, and enjoy!

INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
• Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
• Stir in lime juice. Top with cilantro. Serve with salsa.

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
• Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Insert knife one-third of way up from bottom of tenderloin along 1 long side, and cut horizontally, stopping 1/2 inch before edge. Open up flap.
• Keeping knife parallel to cutting board, cut through thicker portion of tenderloin about 1/2 inch from bottom of tenderloin, keeping knife level with first cut and stopping about 1/2 inch before edge. Open up this flap.
• Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread mustard down center of tenderloin. Top with cheese slices, pickle relish and ham slices, folding to fit, if necessary.
• Tightly roll up tenderloin lengthwise, and tie tightly with twine. Brush tenderloin with oil, and sprinkle with salt and pepper.
• Heat 12-inch nonstick skillet over medium-high heat. Add tenderloin; cook 5 to 6 minutes or until browned on all sides. Transfer to pan; roast 28 to 32 minutes or to at least 145°F. Remove from oven; tent with foil and let stand 3 minutes.
• Remove strings from pork; cut into 1/2-inch slices. Serve with extra mustard, if desired.

STUFFED CUBAN PORK TENDERLOIN

Steps:

• Preheat grill to medium-high heat.
• Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
• Open halves, laying tenderloin flat.
• Place tenderloin between 2 sheets of plastic wrap.
• Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
• Spread Dijon mustard evenly over pork; sprinkle with cilantro.
• Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
• Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
• Sprinkle evenly with salt and pepper.
• Place the pork on a grill coated with cooking spray,.
• Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
• Remove from grill.
• Let stand covered for 5 minutes.
• Cut into 12 slices.

CUBAN ROASTED PORK TENDERLOIN WITH ROASTED SWEET POTATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 475°F. You will need an oven-proof skillet; I use my cast-iron skillet Pork: Mash garlic with 1/4 teaspoon salt to a paste. Add brown sugar, 1 tablespoon rum, zest, and 1/2 teaspoon each cumin and coriander; rub into pork. Vegetables: Combine 1 tablespoon oil, the rum and orange juice and toss with the salt, pepper and cumin. Toss with the sweet potatoes and onion. Set aside. Heat the remaining 1 tablespoon oil in a 10-inch cast iron skillet (if you don't own one, use a heavy bottomed oven proof skillet) over medium high. Sear pork on one side until browned. Flip the pork and arrange the sweet potatoes and onion around it. Transfer the skillet to the oven and cook until an instant read thermometer inserted into the thickest part of the pork registers 145F-150°F and sweet potatoes are fork-tender, 12 to 15 minutes. If desired, garnish the vegetables with some fresh cilantro. Let pork rest, then slice and serve. Tasting notes: I drizzled a little extra olive oil to the sweet potatoes in the last five minutes of roasting time, as they looked a bit dry. I also tossed them, a bit, for more even roasting. I added a squeeze of fresh lime to the pork, which added a little extra "zip" and some more Cuban flavors.

MANGO HABANERO PORK TENDERLOIN WITH CUBAN GUACAMOLE

Steps:

• Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
• Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork.
• Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices.
• Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper.
• Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving.

CUBAN MOJO MARINATED PORK TENDERLOIN

Steps:

• For the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate at least 1 hour or until ready to serve. For the Pork, mix oil, vinegar and Seasoning in small bowl. Place pork in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Preheat oven to 450°F. Remove pork from marinade. Place in shallow roasting pan. Discard any remaining marinade. Bake 20 to 25 minutes or until pork is cooked through. Let stand 5 minutes before slicing. Serve pork with Black Bean Avocado Salsa.

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE

Steps:

• Preheat the oven to 450 degrees F.
• Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
• For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice.
• Enjoy with mojitos!

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Place the tenderloin on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap tenderloin in the foil.
• Make the chimichurri sauce; in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS

Steps:

• Preheat oven to 425 degrees F.
• Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
• Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
• Preheat a stovetop griddle over medium high heat.
• Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
• To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
• Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
• Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
• Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.

CROCKPOT CUBAN PORK TENDERLOIN

Steps:

• 1. Place everything in a crock pot. Cook on high 4 hours or low 7 hours. Should be fork tender when done.

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil. 2. Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper. 3. Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

CUBAN PORK TENDERLOIN

Steps:

• Mix all ingredients in large resealable plastic bag.
• Add pork to marinade.
• Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
• Preheat Grill or Oven to 400°F
• Transfer pork to baking pan or grill discarding the marinade.
• Roast until thermometer inserted into center of pork registers 150°F
• Let pork stand 5 minutes then cut crosswise into 1/2-inch-thick slices.

CROCKPOT CUBAN PORK TENDERLOIN

Steps:

• Place first 7 ingredients in crockpot and cook on low 6 hours.
• Remove pork to cutting board.
• Melt the butter in pan and add the flour. Whisk in 2 cups of broth from crockpot. Cook until thickened. Stir in cilantro. Serve over pork.

CUBAN PORK TENDERLOIN

Steps:

• 1. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt & red pepper flakes in gallon-size zip-top plastic bag. 2. Add pork, close & refrigerate for at least 30 minutes & up to 4 hours. 3.Preheat grill on high. Adjust temperature to 400 degrees. 4. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill & cover grill. 5. Cook, turning occasionally, until browned & instant-read thermometer inserted into center of pork reads 145 degrees, about 20 minutes. 6. Transfer to cutting board & let stand 3 minutes. Cut on slight diagonal & serve.