Black Seal Pork Tenderloin Cubano (for eight)

By Edward Bottone


4 twelve-ounce pork tenderloins
½ cup fresh orange juice
¼ cup fresh lime juice
¼ cup Gosling’s Black Seal Rum
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tsp dried oregano
2 tsp ground cumin
2 tsp salt
1 bay leaf, crumbled
1 Serrano pepper, seeded, chopped
½ tsp ground black pepper

orange slices
fresh cilantro sprigs


Mix all of the ingredients minus the pork tenderloins in large zip-lock bag. Add pork to marinade. Close bag and turn pork to coat. Refrigerate overnight, turning 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. Do not overcook (a little pink is OK). Let pork stand 5 minutes. Cut pork crosswise into ½-inch-thick medallions.

Arrange on warm plates. Garnish with orange slices and cilantro sprigs and serve with black beans and rice.

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