Cuban Style Chipotle Roasted Pork Tenderloin

Published on May 25, 2019 | By

Roasted pork tenderloin with a latino touch usually includes lime and orange and sometimes vinegar as the acid, a little honey for the sweet, and salt and chili peppers to round out the full complement of flavors. This Cuban-style pork is best when allowed to marinate overnight and grilled over high heat to get a crisp exterior and juicy interior. Check out my recipes for grilled corn (or elotes), and arroz verde to accompany this latin style pork.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 11/2-2 lbs pork tenderloin
  • 2-3 chipotle chilies in adobe sauce
  • 3 cloves of garlic, sliced thin
  • 1/4 cup fresh squeezed orange juice
  • 1/2 cup fresh squeezed lime juice
  • zest from one lime
  • 1/4 cup of honey
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

Instructions

  1. Prepare the marinade: Combine the chilies, juices, honey, herbs and spices in a blender or processor and blend until well combined. Pour the marinade into a gallon size zip lock bag. Add the pork tenderloins. Make sure that they are well covered with the marinade mixture then seal the bag closed. Place in the refrigerator for no less than 3 hours and overnight if possible to maximize flavors.
  2. You can choose to either grill or oven roast the tenderloins. To grill, heat grill to high, turning pork until browned and cooked through to an internal temperature of 145 degrees for about 20 minutes.
  3. To cook in the oven, heat oven to 425 degrees. Place on a foil lined sheet pan. Cook for 15-20 minutes until the tenderloin reaches an internal temperature of 145 degrees. Remove from oven.
  4. Cover the pork tenderloin loosely with foil and allow it to rest for about 10 minutes. Place on a cutting board and cut diagonal slices about 1/2" thick.
  5. Great served with black beans and rice, elotes, and a side of salsa verde. Garnish with fresh cilantro and lime.
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