Cuban Pork Tenderloin

Cuban Pork Tenderloin


"Fresh citrus and spice combine in this simple, and simply delicious, Cuban Pork Tenderloin."
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55 m servings
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Original recipe yields 6 servings


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  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 degrees 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.


  • * Rice and Black Bean Salad
  • Nutritional Information per Serving:
  • Calories: 140 calories; Protein: 24 grams; Fat: 3 grams; Sodium: 220 milligrams; Cholesterol: 75 milligrams; Saturated Fat: 1 grams; Carbohydrates: 3 grams; Fiber: 0 grams



I liked it. The marinade was tasty, not too overpowering. Tender meat. Served with yellow rice and black beans.