Famous chef and registered dietitian Lourdes Castro created this pork recipe to help diabetics live a healthy lifestyle while eating delicious food. Cuban roast pork gets much of its flavor from the garlicky mojo (sauce) that’s used as both a marinade and sauce. Combining garlic and spices with zesty oranges and limes gives this pork tenderloin a special aromatic and fruity flavor. The pork tenderloin is marinated, seared, and roasted in the tangy sauce, giving it a bright and summery taste. It’s a quick and easy meal, but fancy enough for company. Don’t forget to serve extra marinade on the side to add that extra splash of flavor.Ingredients
15 cloves garlic (about 1 head), peeled 11⁄4 teaspoons salt
1 large onion, sliced
1⁄4 cup orange juice
1⁄4 cup lime juice (from 2–3 limes)
1 tablespoon dried oregano
1 teaspoon ground cumin
1/3 cup olive oil
2 pounds pork tenderloin
Create garlic paste:
Place the garlic cloves in a mortar and lightly crush with the pestle. If you don’t have a pestle, create one with a cup and the back of a wooden spoon or any other long tool with a blunt end.
Sprinkle 1⁄4 teaspoon salt over the crushed garlic and mash into a paste.
Transfer the garlic paste to a large resealable plastic bag and add the remaining salt, onion, orange juice, lime juice, oregano, cumin, and olive oil and mix well.
Pierce the flesh of the pork all over with the tip of a sharp knife, and place the meat in the bag, making sure to coat the pork well with the marinade. Press out as much air as possible from the bag before sealing it. The pork can be marinated in the refrigerator for at least 30 minutes but up to 24 hours.
Cook pork and simmer sauce:
Preheat the oven to 350oF.
Place a nonstick oven-safe skillet over medium-high heat. Remove the pork tenderloins from the marinade, taking care to leave behind as many bits of onions and garlic as possible. Reserve the marinade.
Sear the pork until golden brown on all 4 sides. Transfer the pan to the oven, and roast for 30 minutes or until the internal temperature of the pork registers 145oF.
Meanwhile, place the reserved marinade in a small saucepan and bring to a boil. Allow to boil for 2 minutes before lowering to a simmer. Continue cooking on low until the pork is ready to serve.
When the pork is ready, remove it from the oven and allow it to rest for 5 minutes before slicing. 11. Drizzle some of the sauce over the pork, and serve the remaining sauce on the side.
- Calories 344
- Total Fat 16.7g
- Saturated Fat 3.5g
- Trans Fat 0g
- Cholesterol 110mg
- Sodium 573mg
- Total Carbohydrate 7.3g
- Dietary Fiber 1.1g
- Sugars 2.2g
- Protein 40.5g