Recipe courtesy of National Pork Board

Cuban Pork Tenderloin

Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.
  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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Ingredients

1 ½ pounds pork tenderloin, trimmed

¼ cup orange juice, fresh

¼ cup grapefruit juice, fresh

2 tablespoons cilantro, chopped

1 teaspoon cumin

1 teaspoon dried oregano

2 cloves garlic, finely chopped

½ teaspoon kosher salt

½ teaspoon red pepper flakes

Rice and Black Bean Salad:

1 cup long-grain rice

½ orange, grated zest

3 tablespoons orange juice

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

2 tablespoons extra virgin olive oil

1 15-ounce can black beans, drained and rinsed

2 scallions, white and green parts, chopped

2 tablespoons cilantro, chopped

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°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.
  4. Rice and Black Bean Salad:
  5. 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.
  6. 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.)
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