Chojín de Cuba - Cuban Spiced Pork Tenderloin

Ingredients

• 2 pounds (900g) pork tenderloin 2 pounds (900g) pork tenderloin
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) orange juice 2 tablespoons (30ml) orange juice
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 tablespoons (30ml) pineapple juice 2 tablespoons (30ml) pineapple juice
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the minced garlic, olive oil, orange juice, lime juice, pineapple juice, soy sauce, cumin, oregano, paprika, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork tenderloin in a shallow dish and pour the marinade over it, ensuring that the meat is evenly coated. Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
3. 3.
   Preheat the oven to 375°F (190°C).
4. 4.
   Heat a large skillet over medium-high heat. Remove the pork tenderloin from the marinade, allowing any excess marinade to drip off, and place it in the hot skillet. Sear the meat on all sides until browned, approximately 2-3 minutes per side.
5. 5.
   Transfer the seared pork tenderloin to a baking dish and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. 6.
   Remove the pork from the oven and let it rest for 5 minutes before slicing it into medallions.
7. 7.
   Serve the Chojín de Cuba with black beans and rice for a complete Cuban culinary experience.

Treat your ingredients with care...

• Pork tenderloin — Make sure to trim any excess fat from the pork tenderloin before marinating to ensure a lean and tender result.
• Garlic — For a milder garlic flavor, you can reduce the amount of minced garlic used in the marinade.
• Orange, lime, and pineapple juice — Use freshly squeezed juice for the best flavor. If you prefer a stronger citrus taste, you can increase the amount of juice used.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rum to the marinade.
• If you don't have access to a grill or oven, you can also cook the pork tenderloin on a stovetop grill pan or under a broiler.
• To ensure even cooking, let the pork tenderloin come to room temperature before searing it.
• For a spicier kick, you can add a pinch of cayenne pepper or crushed red pepper flakes to the marinade.
• Leftovers can be used to make delicious sandwiches or added to salads for a quick and flavorful meal.

Serving advice

Serve the sliced Chojín de Cuba on a platter, garnished with fresh cilantro or parsley for a pop of color. Accompany it with a side of black beans and rice, and a refreshing tropical fruit salsa for a complete and satisfying meal.

Presentation advice

Arrange the medallions of pork tenderloin on a bed of vibrant green lettuce leaves to create an appealing contrast. Drizzle a little extra marinade over the meat for added flavor and visual appeal. Serve the black beans and rice in a separate bowl alongside the pork for an authentic Cuban presentation.