Even though I’m not Cuban, this meal was very comforting to me. The flavors of Cuba are very similar to those of the Dominican Republic and I jumped on the opportunity to serve a very Latin meal.
With the pork in the slow cooker, I was able to better multi-task. I made black beans to go atop rice and fried up sliced plantains to serve on the side.
I fed a crowd with this recipe, if you’re making this for a gathering of four halve the recipe.
Cuban Inspired Pork Tenderloin
- 4 lb pork tenderloin
- 1 1/4 C orange juice
- juice of 6 limes
- 1 C chicken broth
- 4 tbsp soy sauce
- 10 cloves garlic, minced
- 2 tsp dried oregano
- 4 tbsp butter
- 6 tbsp flour
- Place tenderloin in slow cooker.
- In bowl combine OJ, lime juice, broth, soy sauce, garlic, oregano, and S+P. Pour over tenderloin.
- Cook on LOW for 5-6 hours.
- Remove pork. Strain 4 C of the sauce into a sauce pan. Whisk in flour and butter. Cook until reduced to desired consistency, at least 5 minutes.
- Slice pork and serve.
* This recipe is adapted from Jo at http://www.jocooks.com/healthy-eating/crockpot-cuban-style-pork-tenderloin/*
This blog post also comes with a bonus recipe for fried plantains!
- plantains (2 for 3 people), peeled
- olive oil, for shallow frying
- Slice plantains.
- Fry for 5 minutes, flipping halfway through.
- Set on paper towel lined plate to absorb the extra grease and sprinkle with salt.