Cuban Pork Tenderloin Recipe | Yummly
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Cuban Pork Tenderloin

PORK(45)
Jon: "Delicious! Didn’t want to buy a giant jug of grap…" Read More
9Ingredients
25Minutes
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Cuban Pork Tenderloin

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Ingredients

US|METRIC
6 SERVINGS
  • 1 1/2 lb. pork tenderloin (trimmed)
  • 1/4 cup orange juice (fresh)
  • 1/4 cup grapefruit juice (fresh)
  • 2 Tbsp. cilantro (chopped)
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 2 cloves garlic (finely chopped)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. red pepper flakes
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    Directions

    1. 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.
    2. 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.
    3. 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 degrees Fahrenheit, 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.
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    Reviews(45)

    Reviewer Profile Image
    George 15 days ago
    A little dry but still tastes good 👍
    Reviewer Profile Image
    Jon 4 months ago
    Delicious! Didn’t want to buy a giant jug of grapefruit juice and couldn’t find small bottles so I doubled the orange juice and it still turned out amazing. Kept everything else the same and would definitely make again!
    Reviewer Profile Image
    Tanya T. 5 months ago
    Yummmy! Big hit with my family! Made this for my mommy-in-law’s 91st birthday tonight and she loved it!
    Reviewer Profile Image
    Skyler Givens a year ago
    turned out great i think in the future i wouls substitute the red pepper flakes for paprika to give it a smokey flavor
    Reviewer Profile Image
    Rob S. a year ago
    I used Naranja sour Orange juice instead of the orange and grapefruit juices and I also ground Mexican oregano instead of the usual oregano in this recipe. Grilled over cherry and apple woods and charcoal to internal temp of 145 F. Rested for about ten minutes and served. Big hit with the girls and we have done this about four times now. Keeper.
    Reviewer Profile Image
    bonnie puntney a year ago
    Made this, was delicious. I marinaded 2 days. Found a black bean/rice recipe to serve with. Will definitely make again.
    Reviewer Profile Image
    Lisa Benjamin a year ago
    Hubby loved it!! Followed recipe exactly and it turned out great.
    Reviewer Profile Image
    Amy a year ago
    Doubled the recipe for a 3.5lb pork loin. AMAZING!!!!!!!!
    Reviewer Profile Image
    Cumberledge a year ago
    Excellent. Will definitely make this again
    Reviewer Profile Image
    Emil Hedman a year ago
    Loved it! My store only sold red grapefruit but it worked wonderfully. Will make again, and let it marinate for longer, at least a full night and day.
    Reviewer Profile Image
    Ana a year ago
    fantastic, will make again for sure. initially i was worried it would be too citrusy, but the rest of the spices really balanced the taste. instead of grilling on an open fire, i seared it on the pan and then baked in the oven (210c, 20-25min, cover and let sit for 10 min). good for a family meal or having friends over for dinner.
    Reviewer Profile Image
    Dave Schultz 2 years ago
    Amazing flavor! Recipe is great as-is! Will be making this one again!
    Reviewer Profile Image
    Rachel 2 years ago
    I reccomend stabbing the meat all over to let the flavors really seep in deeper
    Reviewer Profile Image
    Ben Bracy 2 years ago
    This recipe is a 10/10. I marinated it for 3.5 hours and doubled the marinade recipe to maximize the flavor profile. To push this recipe over the edge, I made a jalapeño cilantro sauce with the below recipe (I swapped out the pablano with the jalapeños). The key to this recipe is to pull the meat off the grill at 135-140 to keep it moist, let it rest 5 minutes and then pour the juices back on top of the meat. I promise you that they will be calling you Bobby Flay after you cook this recipe! It is nothing short of a knock out!!
    Reviewer Profile Image
    Chris 2 years ago
    The citrus and cumin combo really makes the best flavor. I made sandwiches out the pork and they were great!
    Reviewer Profile Image
    Ngo 2 years ago
    It turned out great. There's a little kick but not too much that the kids didn't enjoy it.
    Reviewer Profile Image
    Bryan C. 2 years ago
    i sous vide in the marinade, browned the pork in a pan, then added the marinade to the pan and cooked it down into a rich sauce
    Reviewer Profile Image
    Jill Chapman 2 years ago
    Very good and easy to make
    Reviewer Profile Image
    Oj Johnson 2 years ago
    Easy and good. Family loved it!
    Reviewer Profile Image
    Ryan Phillips 2 years ago
    So easy to make a so flavorful
    Reviewer Profile Image
    Meredith Hall 2 years ago
    Delicious!!! My guests raved about it
    Reviewer Profile Image
    Julie 2 years ago
    We loved it! Followed directions and it was perfect!
    Reviewer Profile Image
    What 2 years ago
    Gud So gud very nice flavor idk lol hehehehehhehhehe
    Reviewer Profile Image
    Sam Little 2 years ago
    The meat was tasty and tender, caramelized well, but required a bit more salt and acid to my taste, but I look forward to a next attempt with those minor adjustments.
    Reviewer Profile Image
    Karen G. 2 years ago
    So easy and so flavorful
    Reviewer Profile Image
    Sean 2 years ago
    This is a awesome dish. My favorite way to cook pork!!!!!!!!!!
    Reviewer Profile Image
    Alona P 2 years ago
    OHHHHH MAAAAN! So incredibly yummy!! I don’t have a grill so I made this in the oven. If it’s this good made in the oven, I can only imagine how insane it is on the grill!
    Reviewer Profile Image
    Terry 2 years ago
    Love this dish. Easy and so tasty.
    Reviewer Profile Image
    Frank Romaniello 2 years ago
    The family loved it. I like the low salt content, so that the eater can salt to his liking. I also added un-soaked apple, oak and hickory wood chips to my Big Green Egg at the beginning and middle of the cook.
    Reviewer Profile Image
    I think next time I make it I'll put some more salt and cook it a little longer. But the marinate ingredients were great.

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