Pork is a staple in Cuban cooking. Orange and lemon juices combine to simulate the bitter orange flavor essential to this dish.
1 1/4 cups fresh orange juice (about 2 oranges), divided
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil, divided
1 teaspoon salt
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
4 garlic cloves, chopped
2 (1-pound) pork tenderloins, trimmed
Orange and lemon wedges (optional)
Oregano sprigs (optional)
How to Make It
Place 1/2 cup orange juice, 2 tablespoons lemon juice, 1 1/2 teaspoons olive oil, salt, oregano, cumin, and garlic cloves in a blender; process until smooth. Combine orange juice mixture and pork in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Remove pork from bag, reserving marinade.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes on each side or until browned. Add reserved marinade; cover, reduce heat to medium-low, and simmer 20 minutes or until thermometer inserted into thickest portion of pork registers 160° (slightly pink). Remove pork from pan; keep warm.
Add 3/4 cup orange juice and 1 tablespoon lemon juice to pan. Bring to a boil; cook until reduced to 1/2 cup (about 5 minutes). Serve sauce with pork. Serve with orange and lemon wedges, if desired. Garnish with oregano sprigs, if desired.
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I subbed the cilantro for the oregano and doubled the sauce. Great flavour and the pork was perfectly cooked and still moist. Served with brown rice and green beans.
I made the marinade in the food processor so no chopping was required - I just processed the garlic first then added the liquids & cilantro. It all blended beautifully!