Ingredients
- For Cuban-Style Pork Tenderloin:
- 2 pounds pork tenderloin, cut into 6-8 chunks
- 2 tablespoons extra virgin olive oil
- For the pork marinade:
- 4 cloves garlic, coarsely chopped
- ¼ cup cilantro, coarsely chopped
- juice of 1 orange
- juice of 2 lemons
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Make it step by step
- Place prepared pork tenderloin in a large Ziploc bag. Combine all the marinade ingredients in a small bowl, mix well, and pour over the pork. Shake well, zip up, and let marinate in the fridge for 30 minutes.
- Preheat water to 144°F using a sous vide precision cooker. (I use Anova sous vide machine.)
- Once the water is preheated, take out the marinated pork from your fridge, unzip the Ziploc bag, and slowly lower it into the water bath. Let the water push the air out of the bag, then zip the bag above the waterline. The pork and its marinade should be completely under the water. Cook for 1.5 hours.
- Once the pork is done, remove the bag from the water. Carefully take out the pork tenderloin, and transfer to a plate. Gently pat it dry with paper towels.
- Bring the marinade to a boil in a small saucepan and set aside.
- Heat oil in a nonstick pan or a cast iron skillet over high heat. Sear the pork on all sides until the outside is golden brown, about 1 minute per side.
- Transfer to a cutting board, slice it up and serve with the reserved marinade.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.