Rum-Glazed Cuban Grilled Pork (32-35 Minutes)

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This dish offers a fusion of bold flavors, combining the richness of rum, the tanginess of citrus, and the warmth of aromatic spices. The succulent pork is marinated in a tantalizing blend of rum, orange juice, garlic, and spices, infusing it with a depth of flavor that is truly irresistible. Grilled to perfection, the pork develops a beautiful caramelized glaze that enhances its smoky and tender texture. With its tropical flair and mouthwatering taste, this rum-glazed Cuban grilled pork is sure to delight!

  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 32-35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1.5 lbs pork tenderloin
  • 1/4 cup rum
  • 1/4 cup orange juice
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. In a bowl, whisk together the rum, orange juice, minced garlic, olive oil, lime juice, brown sugar, ground cumin, dried oregano, smoked paprika, salt, and pepper to create the marinade.
  2. Place the pork tenderloin in a shallow dish and pour the marinade over it, making sure it is fully coated. Let it marinate for about 15-20 minutes to allow the flavors to penetrate the meat.
  3. Preheat your grill to medium-high heat. Remove the pork from the marinade, reserving the marinade for later use.
  4. Grill the pork tenderloin for about 12-15 minutes, turning occasionally, until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness. Baste the pork with the reserved marinade during the last few minutes of grilling, brushing it on to create a flavorful glaze.
  5. Once cooked, remove the pork from the grill and let it rest for a few minutes. Slice the pork and serve hot.

Notes

Choose a good quality rum for the marinade, as it will contribute to the depth of flavor. Opt for a dark or spiced rum for a richer taste. Don’t over-marinate the pork to avoid overpowering the meat with the flavors. 15-20 minutes is sufficient to infuse the pork with the marinade’s essence. Be mindful of the grilling time to ensure the pork is cooked to your desired level of doneness. Use a meat thermometer to accurately gauge the internal temperature. Serve the rum-glazed Cuban grilled pork with traditional Cuban sides such as black beans and rice, plantains, or a fresh avocado salad. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 2g
  • Sodium: 80mg
  • Fat: 9g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 30g
  • Cholesterol: 75mg

Pair this with...

Fried Plantains

Begin with some fresh plantains — the firmer, the better. First, peel them then cut the plantains into 1-inch thick slices. Heat a good amount of oil (like canola or vegetable) in a skillet over medium-high heat. When it's hot, carefully add the plantain slices. Fry them until they're golden on both sides, which should take about 2-3 minutes per side. Remove them from the oil and drain on paper towels. Here's the fun part: while they're still warm, smash them lightly with the bottom of a jar or cup. Then, fry the smashed slices again until they're golden and crispy, about 1-2 minutes per side. Sprinkle with a little salt while they're still hot, and you're set!

Avocado and Tomato Salad

Start by halving ripe cherry tomatoes, which offer sweet-tartness. Slice up a ripe avocado, its creaminess contrasting beautifully with the tomatoes. Thinly slice some red onion for a hint of zesty sharpness. Crumble in a good amount of feta cheese which adds a salty, tangy bite. For a touch of aromatic freshness, chop up some basil leaves and sprinkle them in. Now, for the dressing: a simple drizzle of olive oil and a squeeze of lemon or lime juice will enhance the natural flavors of the ingredients. Season with salt and pepper to taste, give everything a gentle toss, ensuring not to mash the avocado.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

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