Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roasted Veggies
This recipe comes straight from the pages of Cuisine at home® magazine (issue #103 January/February 2014, pp. 12-13). We began subscribing to this magazine after Barry discovered a copy in a cooking store. Love the step-by-step descriptions with photos, their timely and innovative recipes and all their ideas and tips. (Our magazine collection begins with issue #19, dated March 29, 2000.)
Barry took one look at this recipe and began assembling ingredients. The results were delicious and he’s discovered yet another way to utilize pork tenderloin.
Here’s the recipe as presented in Cuisine:
Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roast Veggies
4 servings / Time: 40 minutes
FOR THE PORK, MASH:
2 cloves garlic, smashed
¼ tsp. kosher salt
4 Tbsp. brown sugar
1 Tbsp. light rum (optional)
Minced zest of 1 orange
½ tsp. each ground cumin and coriander
1 pork tenderloin (1¼ lb.), trimmed & seasoned with salt & black pepper
FOR THE VEGETABLES, COMBINE:
2 Tbsp. olive oil, divided
1 Tbsp. each light rum & fresh orange juice
½ tsp. each kosher salt, black pepper, & ground cumin
1 lb. sweet potatoes, peeled & cubed
l large red onion, halved & each half cut into 6 wedges
Preheat oven to 475°
For the pork, mash garlic with ¼ tsp. salt to a paste. Add brown sugar, 1 Tbsp. rum, zest, and ½ tsp. each cumin and coriander; rub onto pork.
For the vegetables, combine 1 Tbsp. olive oil, 1 Tbsp. rum, orange juice and ½ tsp. each salt, pepper, and cumin; toss with sweet potatoes and onion.
Heat remaining 1 Tbsp. oil in a 10” cast-iron skillet over medium-high. Sear pork on one side until browned. Flip pork and arrange sweet potatoes and onion around it.
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| Barry opted for a stainless steel skillet and then transferred the tenderloin to a baking pan, along with the veggies. |
Transfer skillet to oven and cook until an instant-read thermometer inserted into pork registers 145-150° and sweet potatoes are fork-tender, 12 to 15 minutes.
Let pork rest 5 minutes, then slice and serve.
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| Dished up and ready to dine! |
Recipe without photos . . .
Cuban Roasted Pork Tenderloin or Rum-runner Pork with Roast Veggies
4 servings / Time: 40 minutes
FOR THE PORK, MASH:
2 cloves garlic, smashed
¼ tsp. kosher salt
4 Tbsp. brown sugar
1 Tbsp. light rum (optional)
Minced zest of 1 orange
½ tsp. each ground cumin and coriander
1 pork tenderloin (1¼ lb.), trimmed & seasoned with salt & black pepper
FOR THE VEGETABLES, COMBINE:
2 Tbsp. olive oil, divided
1 Tbsp. each light rum & fresh orange juice
½ tsp. each kosher salt, black pepper, & ground cumin
1 lb. sweet potatoes, peeled & cubed
l large red onion, halved & each half cut into 6 wedges
Preheat oven to 475°
For the pork, mash garlic with ¼ tsp. salt to a paste. Add brown sugar, 1 Tbsp. rum, zest, and ½ tsp. each cumin and coriander; rub onto pork.
For the vegetables, combine 1 Tbsp. olive oil, 1 Tbsp. rum, orange juice and ½ tsp. each salt, pepper, and cumin; toss with sweet potatoes and onion.
Heat remaining 1 Tbsp. oil in a 10” cast-iron skillet over medium-high. Sear pork on one side until browned. Flip pork and arrange sweet potatoes and onion around it.
Transfer skillet to oven and cook until an instant-read thermometer inserted into pork registers 145-150° and sweet potatoes are fork-tender, 12 to 15 minutes.
Let pork rest 5 minutes, then slice and serve.
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