This side dish goes great with chicken, pork or fish regardless of if it’s a Cuban dish or not.
Using a digital meat thermometer is the easiest and most effective way to measure temperature and ensure the pork is cook throughout. Pork is especially prone to infection but with changing practices within the food industry it has reduced the risk of food borne illnesses. Make sure the thermometer is not touching bone and is inserted into the thickest part of the pork. Additionally, be sure to clean your thermometer probe with soapy water before and after each use.
Not only is this tenderloin great on its own, but it is also the perfect start to an amazing Cuban sandwich. I try to make enough so the leftovers can be used to make Cuban’s for lunch the next day. One cook, 2 meals, now that makes me what to salsa the night away!
Cuban pork tenderloin is marinated with citrus fruit, garlic, cilantro, cumin, and oregano. It is grilled to perfection and sliced after resting. The side dish is rice & black beans with green chiles.