Cuban Inspired Pork Tenderloin

By lorik

Sugar and spice and all things nice definitely applies to this Cuban-inspired tenderloin. If you don’t want to use the rum in the rub, substitute orange juice.

Ingredients

• FOR THE PORK, MASH:
• 2 cloves garlic, smashed
• 1/4 tsp. kosher salt
• 2 Tbsp. brown sugar
• 1 Tbsp. light rum (optional)
• Minced zest of 1 orange
• 1/2 tsp. each ground cumin and coriander
• 1 pork tenderloin (11/4 lb.), trimmed and seasoned with
• salt and black pepper
• FOR THE VEGETABLES, COMBINE:
• 2 Tbsp. olive oil, divided
• 1 Tbsp. each light rum and fresh orange juice
• 1/2 tsp. each kosher salt, black pepper, and ground cumin
• 1 lb. sweet potatoes, peeled and cubed
• 1 large red onion, halved and each half cut into 6 wedges

Preparation

Step 1

Preheat oven to 475°.

For the pork, mash garlic with 1/4 tsp. salt to a paste. Add brown
sugar, 1 Tbsp. rum, zest, and 1/2 tsp. each cumin and coriander; rub onto pork.

For the vegetables, combine 1 Tbsp. oil, 1 Tbsp. rum, orange juice, and 1/2 tsp. each salt, pepper, and cumin; toss with sweet potatoes and onion.

Heat remaining 1 Tbsp. oil in a 10-inch 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 thickest part of pork registers 140° and sweet potatoes are fork-tender, 12–15 minutes. Let pork rest 5 minutes, then slice and serve.

Per serving: 372 cal; 10g total fat (2g sat); 92mg chol;
499mg sodium; 33g carb; 4g fiber; 32g protein