Recipe of the Week 4-3-2012

Posted on April 2nd, 2012 by host

Cubano Pork Tenderloin


  • 1 pork tenderloin (approximately 1 lb. total)
  • ¼ cup fresh orange juice
  • 1/6 cup fresh lime juice
  • 1 ounce dark rum (optional)
  • 2 minced cloves
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 1 bay leaf
  • ¼ tsp fresh ground black pepper


Rinse meat; pat dry. Put pork tenderloin in large re-sealable plastic bag. In a bowl, mix remaining ingredients and pour over pork tenderloin. Marinate in refrigerator 2 hours, turning occasionally. Transfer pork to baking pan, discarding marinade. Roast meat until thermometer inserted in center of pork registers 130°F. Let pork rest 5 minutes before cutting. Slice pork crosswise into ½-inch thick slices. Garnish with orange slices. Serves 2-3.

Recipes, What's New | April 2nd, 2012