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–+ servings
slices of the baked pork tenderloin with a side of corn and rice
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4.74 from 23 votes

Baked Cuban Pork Tenderloin

The most tender, melt-in-your-mouth baked pork tenderloin you'll find thanks to a simple spin on the classic Cuban pork roast marinade.
Prep Time10 minutes
Cook Time40 minutes
Marinate8 hours
Total Time8 hours 50 minutes
Course: Pork Recipes
Cuisine: Cuban
Keyword: baked pork tenderloin recipe, cuban pork tenderloin
Servings: 6 servings
Calories: 145kcal
Author: Mason Woodruff

Ingredients

  • 1 1/2 lbs Pork Tenderloin
  • 3 Navel Oranges
  • 2 Lemons
  • 2 Limes
  • 5 cloves Garlic chopped
  • 1 handful Cilantro
  • 1/2 Tbsp Sea Salt
  • 1/2 Tbsp Black Pepper
  • 1/2 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Allspice

Instructions

  • Zest one of each of the fruits into a large bowl before juicing them. Add the spices, garlic, and cilantro to the bowl, stirring well.
    citrus juices, chopped garlic, and cilantro in a mixing bowl
  • Add the pork tenderloin to the bowl, cover, and refrigerate. Refrigerate for at least 8 hours, if possible. (If you're in a hurry, you can go for about an hour and reduce the oven temp for a slower roast to keep the pork moist and tender.)
    pork tenderloin in a bowl with the marinade

Baking the Pork Tenderloin

  • Remove the pork from the refrigerator and preheat your oven to 400F. (For best results, let the pork rest at room temp for about 30 minutes before baking.)
  • Remove the pork from the bowl and place it on a baking sheet.
  • Drain the liquid from the bowl using a very fine strainer or your hand, keeping as much of the remaining dry spices as possible. Use your hand to rub them on top of the pork tenderloin.
    pork tenderloin on a baking sheet with the remaining dry spices rubbed on top
  • Bake for 35-45 minutes or until the thickest part of the pork is cooked through or reaches an internal temp of 165F. Let the pork rest for at least 10-20 minutes after baking before cutting into it. Enjoy!

Notes

  • Each serving has 2 Smart Points.
  • If you cut the pork tenderloin into twelve equal slices, one serving will be two slices. Or if you need absolute precision, weigh the finished product and divide that weight by six for the weight of each serving. 

Nutrition

Serving: 1Serving | Calories: 145kcal | Carbohydrates: 9g | Protein: 23g | Fat: 2g