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Cuba Pork Tenderloin

This Little Goat went to Cuba
  • This Little Goat went to Cuba


6-8 servings


45 minutes

active time

15 minutes


- 1 ½ - 2 lb. pork tenderloin

- 2 Tbsp This Little Goat went to Cuba

- Kosher salt

- 2 Tbsp cooking oil, such as canola oil or vegetable oil

- 1 cup beef broth

- 2 Tbsp salted butter

- 2 Tbsp apple cider vinegar

- 1 orange, halved


Preheat the oven to 350 degrees.

Season the pork on all sides with Cuba spice and 2 teaspoons salt. Add the canola oil to a cast iron (or other oven-safe) skillet and heat over high heat. Once hot, add in the pork (you should hear it sizzle). Sear until golden brown on all sides, about 2-3 minutes per side. Transfer pork to a clean plate.

Add the onion to the skillet used to cook the pork and season with a pinch of salt. Sauté over medium heat, scraping up any brown bits, until softened, about 3-4 minutes. Stir in the beef broth and cook until the broth has reduced by half. Add in the butter and, once melted, whisk in the vinegar. Return pork to the skillet and toss to coat in sauce. Squeeze over the juice from the orange and add the orange flesh to the pan.

Cover with foil and transfer to the oven. Roast for about 25-30 minutes, until the pork reaches an internal temperature of 145 degrees. d serving.

Let rest at least 15 minutes before slicing.

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