Pork Tenderloin Cubano Food

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CUBANO PORK TENDERLOIN



Cubano Pork Tenderloin image

Came up with this when I happened to have deli ham and a pork tenderloin laying around. Choose a pan large enough for the tenderloin.

Provided by vpecchia

Categories     Main Dish Recipes     Pork     Ham

Time 1h5m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, divided
½ medium onion, chopped
3 cloves garlic, chopped
¼ cup chopped fresh parsley
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste
1 pound pork tenderloin
½ (8 ounce) package deli ham
1 cup grated Gruyere cheese
kitchen string

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 1/2 tablespoon oil an oven-proof pan large enough to fit the tenderloin over medium-high heat. Add onion and garlic; saute until just starting to brown, about 5 minutes. Remove from heat and stir in parsley and mustard. Transfer to a bowl and season with pepper.
  • Place tenderloin on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place pork between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Trim any extra pieces so the tenderloin is rectangular.
  • Chop the pork trimmings finely and add to the onion mixture. Spread onion mixture onto pork. Lay ham slices over it and sprinkle Gruyere cheese on top. Roll tenderloin up along the long side. Tie with cotton kitchen string. Season with salt and pepper.
  • Heat remaining oil in the same pan over medium-high heat. Sear tenderloin in the hot oil until browned, 3 to 5 minutes per side.
  • Transfer pan to the preheated oven and bake until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (71 degrees C), 25 to 30 minutes. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 3.2 g, Cholesterol 115.2 mg, Fat 24.8 g, Fiber 0.4 g, Protein 35.5 g, SaturatedFat 10.6 g, Sodium 653.4 mg, Sugar 0.8 g

CUBAN PORK TENDERLOINS



Cuban Pork Tenderloins image

The marinade from this is wonderful and produces very moist flavorful tenderloins, they can be grilled as well. Plan ahead they need to marinate for 24 hours. This marinade is enough for up to four tenderloins.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT25m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
5 green onions, finely chopped
2 tablespoons minced fresh garlic
2 teaspoons dried oregano
3 teaspoons cumin
2 teaspoons salt
1 bay leaf
1 teaspoon black pepper
3 pork tenderloin

Steps:

  • In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat.
  • Place the bag in a large bowl and refrigerate for 24 hours.
  • Set oven to 400 degrees.
  • Transfer the tenderloins to a baking dish and discard the marinade.
  • Cook for about 25 minutes.
  • Let stand for 5 minutes before slicing.

CUBANO PORK TENDERLOIN



Cubano Pork Tenderloin image

This recipes produces a delicious pork tenderloin and I highly recommend using the optional rum. It makes a beautiful presentation on a platter garnished with orange slices. Prep time is the time to marinate the tenderloins.

Provided by Dreamgoddess

Categories     Pork

Time 8h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 (1 1/2 lb) pork tenderloin (about 3 lbs total)
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup dark rum (optional)
5 minced garlic cloves
2 teaspoons oregano
2 teaspoons cumin
2 teaspoons salt
1 bay leaf
1/2 teaspoon fresh ground black pepper

Steps:

  • Rinse the tenderloins, pat dry and place in a resealable plastic bag.
  • Combine the remaining ingredients and pour over the tenderloins.
  • Marinate in the refrigerator for at least 8 hours, turning occasionally.
  • Drain and discard the marinade; place the tenderloins in a foil lined baking pan.
  • Roast the tenderloins at 350 degrees until a meat thermometer registers 150 degrees, approximately 30-40 minutes.
  • Let the pork rest 5-10 minutes before slicing in 1/2" slices to serve.

CUBAN STYLE PORK TENDERLOIN SANDWICHES AND FRIED PLANTAINS



Cuban Style Pork Tenderloin Sandwiches and Fried Plantains image

Put The Buena Vista Social Club on the stereo and invite over a few friends to make a weeknight trip to Cuba! Put on your best cabana shirts and keep a limbo pole on hand!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield Up to 8 servings

Number Of Ingredients 25

1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed
Extra virgin olive oil or vegetable oil, for drizzling
1 small onion, minced
4 cloves garlic, finely chopped
2 limes, zested
1 large orange, zested
1 teaspoon coarse salt
1 teaspoon coarse black pepper
1 teaspoon dried oregano
8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls
4 teaspoons sugar
1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt
6 dill pickles, chopped
1/2 cup sweet red pepper relish
2 scallions, chopped
1 pound shaved ham, from the deli counter
1 pound shaved Swiss cheese, from the deli counter
4 tablespoons butter, for toasting sandwiches
Frozen Mojito Slushes, recipe follows
1 pint lime sorbet or 1 can lime ade from frozen juice sectio
8 shots light rum
1/2 cup mint leaves
1 tray ice cubes

Steps:

  • Preheat oven to 425 degrees F.
  • Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
  • Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
  • Preheat a stovetop griddle over medium high heat.
  • Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
  • To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
  • Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
  • Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
  • Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert.
  • In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients.

PORK CUBANO



Pork Cubano image

Provided by Tyler Florence

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 pounds pork shoulder, cut into 2-to-3-inch cubes
4 cups (1 quart) chicken stock
1 onion, sliced
2 bay leaves
2 cups champagne vinegar
1/4 cup sugar
1/4 cup water
1 teaspoon crushed red chili flakes
2 cloves garlic, minced
2 tablespoons kosher salt
1/2 cucumber, cut into a medium dice
Yellow mustard, as needed
8 ounces sliced Swiss cheese
1 small red onion, thinly sliced
8 ounces sliced deli ham
4 loaves white Cuban bread, halved lengthwise

Steps:

  • Combine the pork, chicken stock, onion and bay leaves in a pressure cooker. Cook on medium heat according to pot instructions for 35 minutes. Follow instructions for release and shred pork the pork. Set aside.
  • Whisk together the vinegar, sugar, water, chili flakes, garlic and salt in a medium bowl. Add the cucumber, toss to combine and let sit for 15 minutes. Scoop out the pickled cucumbers.
  • Build the sandwiches: Preheat the oven to 400 degrees F. Spread mustard on both cut sides of a loaf of bread, top each side with a quarter of the pickled cucumbers. Layer a quarter each of the cheese, onion, ham and pork on the bottom of the loaf and sandwich with the top. Build the remaining sandwiches with the remaining ingredients. Transfer to a baking sheet and bake until the cheese melts. Serve!

CUBAN PORK TENDERLOIN



Cuban Pork Tenderloin image

Made with fresh citrus and spice, this delicious Cuban Pork Tenderloin is perfect with a zesty rice and black bean salad.

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 19

1 ½ pounds pork tenderloin, trimmed
¼ cup orange juice, fresh
¼ cup grapefruit juice, fresh
2 tablespoons cilantro, chopped
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves garlic, finely chopped
½ teaspoon kosher salt
½ teaspoon red pepper flakes
1 cup long-grain rice
½ orange, grated zest
3 tablespoons orange juice
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons extra virgin olive oil
1 15-ounce can black beans, drained and rinsed
2 scallions, white and green parts, chopped
2 tablespoons cilantro, chopped

Steps:

  • 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.
  • Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°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.
  • 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°F, 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:
  • To make salad, bring a medium saucepan of lightly salted water to a boil. Add rice and cook (like pasta) until tender, about 16 minutes. Drain in wire sieve, rinse under cold water, and let cool.
  • In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Whisk in oil. Add cooled rice, black beans, scallions and cilantro, and mix. Let stand at room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)

PORK TENDERLOIN CUBANO



Pork Tenderloin Cubano image

I love Cuban cuisine for its blend of Spanish, African and Carribbean cooking styles and flavors. This is one of those recipes that requires simple preparation the night before and then goes on the grill or in the oven for a quick but delicious meal. From "Home Cooking with the Uncommon Gourmet" by Ellen Helman.

Provided by Acerast

Categories     Pork

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 -12 ounces pork tenderloin
salt, to taste
ground black pepper, to taste
2 large garlic cloves, crushed
1 small yellow onion, diced
1 teaspoon dried oregano
2 tablespoons unsulphured molasses
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons dark rum

Steps:

  • Place the pork in a non-reactive container or plastic bag.
  • In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
  • Pour the marinade over the pork, coating all surfaces.
  • Cover and refrigerate for 2 hours and as much as overnight.
  • Return to room temperature before cooking.
  • Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
  • Oven method: Roast the pork in a 400F oven for 20-25 minutes.
  • Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.

STUFFED CUBAN PORK TENDERLOIN



Stuffed Cuban Pork Tenderloin image

Make and share this Stuffed Cuban Pork Tenderloin recipe from Food.com.

Provided by weekend cooker

Categories     Pork

Time 37m

Yield 12 slices, 4-6 serving(s)

Number Of Ingredients 7

1 (1 lb) pork tenderloin, trimmed
2 tablespoons Dijon mustard, whole grain
1/3 cup fresh cilantro
3 thin swiss cheese slices, halved
1/3 cup bread and butter pickles, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat grill to medium-high heat.
  • Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
  • Open halves, laying tenderloin flat.
  • Place tenderloin between 2 sheets of plastic wrap.
  • Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
  • Spread Dijon mustard evenly over pork; sprinkle with cilantro.
  • Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
  • Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
  • Sprinkle evenly with salt and pepper.
  • Place the pork on a grill coated with cooking spray,.
  • Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
  • Remove from grill.
  • Let stand covered for 5 minutes.
  • Cut into 12 slices.

Nutrition Facts : Calories 224.5, Fat 9.6, SaturatedFat 4.6, Cholesterol 87.4, Sodium 556.8, Carbohydrate 5.1, Fiber 0.5, Sugar 2.5, Protein 28.1

PORK TENDERLOIN CUBANO



Pork Tenderloin Cubano image

Categories     Rum     Garlic     Onion     Marinate     Roast     Lime     Orange     Pork Tenderloin     Bon Appétit

Yield Serves 8

Number Of Ingredients 13

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup dark rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt
1 bay leaf, crumbled
1/2 teaspoon ground black pepper
4 12-ounce pork tenderloins
Orange slices
Fresh cilantro sprigs

Steps:

  • Mix first 10 ingredients in large resealable plastic bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning pork once.
  • Preheat oven to 400°F. Transfer pork to baking pan; discard marinade. Roast until thermometer inserted into center of pork registers 150°F, about 25 minutes. Let pork stand 5 minutes. Cut pork crosswise into 1/2-inch-thick slices. Arrange on platter. Garnish with orange slices and cilantro sprigs and serve.

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