Cuban Spiced Pork Loin - Meat and Poultry Recipes - Dacor

Dacor Cooking Recipe

Meat and Poultry

Cuban Spiced Pork Loin

Cuban Spiced Pork Loin

Prep time: 24 hours; Cook time: 1 1/2 - 2 hours; Servings: 7 to 10


  • Large pork tenderloin (7 to 8 lbs.)

Brine (method of soaking the pork for 24 hours before cooking)
  • 2 cups light brown sugar
  • 1 cup kosher salt
  • 10 crushed bulbs of garlic
  • 4 cups orange juice

Soak the pork in the brine overnight in the refrigerator.

Cilantro and Parsley Paste
  • 12 bulbs of garlic
  • 2 tablespoons of cumin
  • 2 tablespoons of oregano
  • 1 tablespoon of kosher salt
  • 1 tablespoon of pepper
  • 1 bunch cilantro
  • 1 bunch curly parsley
  • 1 cup orange juice
  • 2 tablespoons of vinegar
  • 4 tablespoons vegetable oil

Place all of the ingredients in a blender or food processor and blend well.


Heat the grill and get it very hot for a good sear, about 400 degrees.  After 15 minutes, sear the pork loin on a hot clean grill.

Lay the loin on the back of the grill and roll it towards the front of the grill every 4 minutes.

Once ou have grill-marked the entire loin, after about 16 minutes, turn the grill down to continue cooking for 60-90 minutes, depending on the thickness of the loin.

Be sure to baste the loin with the paste very 20 minutes so it is flavorful.

After heating for 60-90 minutes, check the internal temperature fo the loin with a meat thermometer; the internal temperature should be 190 degrees.

Rest the pork for about 15 mintues before cutting on a board.