Cubano Pork Tenderloin

Serves 4 | Finish in 2 hours 14 minutes

The longer you marinate the pork, the more powerful and rich the flavors will infuse into the meat. This dish is best served with a side of rice and black beans!


3/4 cup extra-virgin olive oil,
1 tablespoon orange zest,
3/4 cup fresh orange juice,
1/2 cup fresh lime juice,
2 tablespoons Instantly Fresh Cilantro,
1 tablespoon Instantly Fresh Mint,
8 garlic cloves, minced,
1 teaspoon Instantly Fresh Oregano,
2 teaspoons ground cumin,
Kosher salt and pepper,
2 pounds pork tenderloin,


Add the orange juice, cilantro, mint, and smashed garlic cloves to the cup of a food processor, and pulse until everything is finely chopped. Add this mixture to a zip-closure bag, along with the rest of the oil, zest, lime juice, oregano, and cumin. Place the pork tenderloin into the bag and zip closed, moving the marinade around the meat to cover it completely.
Place the zipped up bag in a baking dish, and put it in the fridge overnight, or 1-2 hours at least.
Preheat the grill to medium-high heat.
Place the pork on the grill and discard the marinade. Salt and pepper the pork well.
Grill the pork for 25-35 minutes, or until the internal temperature registers 160 degrees F.
Transfer to a cutting board, cover with aluminum foil and let rest at least 20 minutes.
Carve against the grain and serve.

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