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Havana Pork Loin

I was looking for a different flavor from our regular meals and thought some Cuban pork would hit the spot.

I know the picture isn’t very pretty. And to be honest, when I first tasted it, I thought it was just okay. I was planning on it taking hours to cook since I was “slow cooking” on a low temperature but it only took a hour plus some.  Since it was done so quickly, I left it covered on the stove until dinner time which was 2 hours later. Anyway, when I came back, I had a bite, and well, I just couldn’t quit eating it. I had so many bites that I just ended up eating the veggies from our dinner since I ate so much of the pork earlier on. It was really good and the whole family loved it! I hope y’all love it too! havana pork tenderloin

Havana Pork Loin
  • 2 lbs pork tenderloin
  • 1 onion, thinly sliced
  • 7-8 garlic cloves, minced (used TJ pre-pealed)
  • 1/3 cup fresh squeezed orange juice
  • 3 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp Celtic sea salt
  • 1 tsp pepper
  • 2 bay leaves
  • 2 tbsp coconut oil
  1. Preheat 300F.
  2. Trim fat and tendon on pork loins.
  3. In your dutch oven, heat your stove on high, add 2 tbsp coconut oil and sear each side for about 2-3 minutes.
  4. Add onions on the sides.
  5. Pour in the OJ, red wine vinegar and then the olive oil.
  6. Then add salt, pepper, cumin and bay leaves.
  7. Cover the pot, transfer to the oven and cook for about 1 hour or until it reaches an internal temp of 150.
  8. Shred it all so the juices can soak in (you may have to cut it at first but as it cools, it will be easier to shred) and let it sit at least an hour.

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