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

Ingredients:

• 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
• S+P
• 4 tbsp butter
• 6 tbsp flour

Steps:

1. Place tenderloin in slow cooker.
2. In bowl combine OJ, lime juice, broth, soy sauce, garlic, oregano, and S+P. Pour over tenderloin.
3. Cook on LOW for 5-6 hours.
4. 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.
5. 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!

Fried Plantains

Ingredients:

• plantains (2 for 3 people), peeled
• olive oil, for shallow frying
• salt

Steps:

1. Slice plantains.
2. Fry for 5 minutes, flipping halfway through.
3. Set on paper towel lined plate to absorb the extra grease and sprinkle with salt.