This recipe takes the classic pork shoulder dish (pernil) and makes it healthier by using pork tenderloin instead of pork shoulder. You’ll still taste the amazing Cubano flavor.
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Serving Size: 3 oz pork
Prep Time: 25 minutes
Cooking Time: 15–20 minutes
Marinating Time 20 minutes
- 2 navel oranges, peeled and cut in half
- 2 lemons, peeled
- 2 tablespoons distilled vinegar
- Leaves from 2 sprigs of fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 20-oz pork tenderloin, silver skin discarded
- Cooking spray
- Preheat the oven to 400°F.
- Put the mojo marinade ingredients in a blender. Pulse 4 times. Purée for 1 minute. Set aside 4 oz of the marinade. Put the remaining marinade in a resealable plastic bag.
- Put the pork in the bag. Refrigerate for at least 20 minutes, turning occasionally.
- Drain the pork, discarding the marinade. Using a paper towel, pat the pork dry. Lightly spray an ovenproof sauté pan with cooking spray. Heat over medium heat for about 10 seconds. Brown both sides of the pork. Transfer the pan with the pork to the oven. Roast for 15–20 minutes, or until the internal temperature of the pork reads 145°F when tested with an instant-read thermometer. Remove from the oven.
- Let the pork stand for several minutes before slicing. Just before serving, drizzle the reserved marinade over the pork slices.
1/2 Fruit, 3 Lean Protein
| Calories from Fat
| Saturated Fat
| Trans Fat
| Polyunsaturated Fat
| Monounsaturated Fat
| Dietary Fiber
| Added Sugar
This recipe is from Diabetes & Heart-Healthy Recipes published by the American Diabetes Association. ©2019 American Diabetes Association and the American Heart Association. All rights reserved. Available at ShopDiabetes and ShopHeart.