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Caribbean Pork Tenderloin

Caribbean Pork Tenderloin recipe image
This vibrant Caribbean Pork Tenderloin combines tender slices of lean pork with sweet, ripe plantains in a tangy citrus glaze. The meat is marinated in fresh orange and lime juice, garlic, and cilantro, infusing it with bright, aromatic flavors. The cornstarch-thickened sauce clings beautifully to the pork and caramelized plantain slices, creating a harmonious balance of sweet, savory, and zesty notes. It&# 226;ÂÂs a quick yet impressive weeknight dinner that brings the warmth of the tropics to your table. Serve it over rice or with a fresh green salad for a complete, satisfying meal that feels both exotic and comforting.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 154.3
Dietary: Gluten-free
Description
This vibrant Caribbean Pork Tenderloin combines tender slices of lean pork with sweet, ripe plantains in a tangy citrus glaze. The meat is marinated in fresh orange and lime juice, garlic, and cilantro, infusing it with bright, aromatic flavors. The cornstarch-thickened sauce clings beautifully to the pork and caramelized plantain slices, creating a harmonious balance of sweet, savory, and zesty notes. It&# 226;€™s a quick yet impressive weeknight dinner that brings the warmth of the tropics to your table. Serve it over rice or with a fresh green salad for a complete, satisfying meal that feels both exotic and comforting.
Ingredients
  • 2 lean Pork tenderloins -- about 1/2
  • 1 lbs Each
  • 1/2 cups Orange juice
  • 2 tablespoons Lime juice
  • 1/2 teaspoons Cracked black pepper
  • 2 cloves Garlic -- cut in half
  • 1 teaspoons Cornstarch
  • 1/4 teaspoons Salt
  • 1 teaspoons Vegetable oil
  • 1 large Ripe plantain -- cut
  • Into 1/4-inch slices
Directions
  1. 1
    Trim fat from the pork tenderloins and cut the meat across the grain into 1/8-inch thick slices.
  2. 2
    In a large bowl, whisk together grated orange peel, orange juice, lime juice, chopped fresh cilantro, cracked black pepper, and halved garlic cloves.
  3. 3
    Add the sliced pork to the marinade, stir to coat evenly, cover, and refrigerate for 30 minutes.
  4. 4
    Remove the pork from the marinade and drain well, reserving the marinade liquid.
  5. 5
    Stir cornstarch and salt into the reserved marinade until smooth; set aside.
  6. 6
    Heat vegetable oil in a 10-inch nonstick skillet over medium-high heat.
  7. 7
    Sauté the pork slices in the hot oil for about 4 minutes, or until no longer pink.
  8. 8
    Add the sliced plantains to the skillet and sauté until golden brown.
  9. 9
    Pour the marinade mixture into the skillet, stirring constantly to combine with the pork and plantains.
  10. 10
    Bring the sauce to a boil and continue stirring for 1 minute until slightly thickened.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 154.3kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.8g4%
Cholesterol 37.0mg13%
Sodium 1249.2mg53%
Total Carbohydrate 17.4g6%
Dietary Fiber 2.0g8%
Sugars 12.3g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caribbean, pork tenderloin, plantain, citrus marinade, orange juice, lime juice, garlic, cilantro, quick dinner, easy recipe, healthy pork, sauteed plantains, glazed pork, tropical flavors, weeknight meal, lean protein
Read it online: https://www.chefs-mate.com/recipe/caribbean-pork-tenderloin/