Cuban-Style Pork Tenderloin
“I am learning so much from you! You mean my lean cuts of meat don't have to be bland and dry!!???” - Elle, Summer 2018 Fat Loss Cooking School
Did you know that pork tenderloin is as lean as boneless, skinless chicken breast and has just as much protein? FACT. Check these stats:
4 oz. pork tenderloin (cooked)
4 g. fat
32 g. protein
0 g. carbs
4 oz. chicken breast (cooked)
4 g. fat
35 g. protein
0 g. carbs
If you're suffering from "chicken fatigue" and literally cannot cook or eat another boneless, skinless chicken breast, it's definitely time to shake things up and get some variety in your protein game!
This Cuban-Style Pork Tenderloin starts with a simple marinade of citrus, garlic, and spices. The pork needs at least 8 hours to marinate and it's simple enough to throw together in the morning before you go to work. What a great plan: have protein marinating all day, so that when you come home from work and/or the gym, dinner can be ready in under 30 minutes!
Those are my kind of meals, baby:)
2 pork tenderloins, around 1.5 lbs each
1/4 c. olive oil
1/4 c. orange juice
1 lime, juiced
3 garlic cloves, minced
1 tsp. cumin
1 tsp. oregano
1 tsp. red pepper flakes
1/2 tsp. salt
1. Place pork tenderloins in a gallon-size freezer bag.
2. In a small bowl, combine all remaining ingredients (olive oil through salt.) Whisk to combine and then pour the marinade into the bag with the pork. Seal the bag and refrigerate for 8-24 hours.
3. Preheat oven to 350 degrees. Place a cast iron skillet over medium-high heat and add a drizzle of olive oil.
4. Remove tenderloin from marinade and add to the preheated skillet. Sear on all 4 sides for 2 minutes each. Transfer the skillet to the preheated oven and cook for 12-15 minutes, or until the internal temperature of the pork reaches 145 degrees.
5. Remove skillet from oven and transfer the pork to a plate or cutting board to rest, tenting it loosely with foil.
Slice and serve.
When properly cooked, pork can still be slightly pink on the inside! This is fine! As long as you're using a meat thermometer and you hit the 145 degrees mark, the pork is ready! Do not overcook it until it's dry and white inside.