Best 4 Pork Tenderloin Cubano Recipes

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Pork tenderloin is a lean and flavorful cut of meat that can be cooked in a variety of ways. In this article, we'll share two delicious recipes for pork tenderloin cubano: one that's made in the slow cooker and one that's grilled. Both recipes are easy to follow and packed with flavor, making them perfect for a weeknight dinner or a special occasion.

The slow cooker recipe is perfect for busy weeknights. Simply season the pork tenderloin with a blend of spices, then add it to the slow cooker with some orange juice, garlic, and onion. Cook on low for 6-8 hours, or until the pork is tender and cooked through. Serve with your favorite sides, such as rice, beans, or vegetables.

The grilled recipe is perfect for summer cookouts. Season the pork tenderloin with a blend of spices, then grill over medium heat for 15-20 minutes per side, or until the pork is cooked through. Serve with your favorite grilled vegetables or a fresh salad.

Both of these recipes are sure to please everyone at your table. So fire up the grill or slow cooker and give them a try!

Here are our top 4 tried and tested recipes!

CUBANO PORK TENDERLOIN



Cubano Pork Tenderloin image

Came up with this when I happened to have deli ham and a pork tenderloin laying around. Choose a pan large enough for the tenderloin.

Provided by vpecchia

Categories     Main Dish Recipes     Pork     Ham

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, divided
½ medium onion, chopped
3 cloves garlic, chopped
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste
1 pound pork tenderloin
½ (8 ounce) package deli ham
1 cup grated Gruyere cheese
kitchen string

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
  • Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
  • Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
  • Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
  • Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 3.2 g, Cholesterol 115.2 mg, Fat 24.8 g, Fiber 0.4 g, Protein 35.5 g, SaturatedFat 10.6 g, Sodium 653.4 mg, Sugar 0.8 g

PORK TENDERLOIN CUBANO



Pork Tenderloin Cubano image

I love Cuban cuisine for its blend of Spanish, African and Carribbean cooking styles and flavors. This is one of those recipes that requires simple preparation the night before and then goes on the grill or in the oven for a quick but delicious meal. From "Home Cooking with the Uncommon Gourmet" by Ellen Helman.

Provided by Acerast

Categories     Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 -12 ounces pork tenderloin
salt, to taste
ground black pepper, to taste
2 large garlic cloves, crushed
1 small yellow onion, diced
1 teaspoon dried oregano
2 tablespoons unsulphured molasses
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons dark rum

Steps:

  • Place the pork in a non-reactive container or plastic bag.
  • In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
  • Pour the marinade over the pork, coating all surfaces.
  • Cover and refrigerate for 2 hours and as much as overnight.
  • Return to room temperature before cooking.
  • Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
  • Oven method: Roast the pork in a 400F oven for 20-25 minutes.
  • Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.

PORK TENDERLOIN CUBANO



Pork Tenderloin Cubano image

Categories     Rum     Garlic     Onion     Marinate     Roast     Lime     Orange     Pork Tenderloin     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
4 12-ounce pork tenderloins
Orange slices
Fresh cilantro sprigs

Steps:

  • Mix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
  • Preheat oven to 400°F. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150°F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.

CUBANO PORK TENDERLOIN



Cubano Pork Tenderloin image

This recipes produces a delicious pork tenderloin and I highly recommend using the optional rum. It makes a beautiful presentation on a platter garnished with orange slices. Prep time is the time to marinate the tenderloins.

Provided by Dreamgoddess

Categories     Pork

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (1 1/2 lb) pork tenderloin (about 3 lbs total)
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup dark rum (optional)
5 minced garlic cloves
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons salt
1 bay leaf
1/2 teaspoon fresh ground black pepper

Steps:

  • Rinse the tenderloins, pat dry and place in a resealable plastic bag.
  • Combine the remaining ingredients and pour over the tenderloins.
  • Marinate in the refrigerator for at least 8 hours, turning occasionally.
  • Drain and discard the marinade; place the tenderloins in a foil lined baking pan.
  • Roast the tenderloins at 350 degrees until a meat thermometer registers 150 degrees, approximately 30-40 minutes.
  • Let the pork rest 5-10 minutes before slicing in 1/2" slices to serve.

Tips:

  • Use a sharp knife to slice the pork tenderloin into medallions. This will help to ensure that the medallions cook evenly.
  • Make sure to pound the pork tenderloin medallions to an even thickness. This will also help them to cook evenly.
  • Season the pork tenderloin medallions generously with salt, pepper, and garlic powder. This will help to flavor the medallions and make them more delicious.
  • Sear the pork tenderloin medallions in a hot skillet until they are browned on both sides. This will help to seal in the flavor and juices.
  • Reduce the heat to low and cook the pork tenderloin medallions for 5-7 minutes per side. This will help to ensure that they are cooked through.
  • Serve the pork tenderloin medallions immediately with your favorite sides.

Conclusion:

Pork tenderloin is a delicious and versatile cut of meat that can be prepared in a variety of ways. This Cuban-inspired recipe is a great way to enjoy pork tenderloin. The medallions are seared in a hot skillet and then cooked through on low heat. The result is a tender and flavorful dish that is sure to please everyone at the table.

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