Sometimes a little extra time is worth the effort - this easy and delicious marinade recipe for Cubano Pork is one of those things. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Servings: 4 servings
- 2 lb pork loin steaks (butterflied, approximately 900g, or 4 small steaks)
For The Marinade:
- ¾ cup olive oil
- 1 orange (juice and zest)
- 2 limes (juice and zest)
- 1 tablespoon minced garlic
- 1 cup fresh mint
- 1 cup fresh cilantro
- 1 teaspoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
(Optional) Serving Suggestion: [Low-Carb Keto Bun-less Cubano]
- to taste pickle slices
- to taste swiss cheese
- to taste sliced ham
- to taste mustard
Blend all the ingredients for the marinade together and pour into a large ziplock bag. Add the pork and marinade overnight in the fridge (or at the very least, 2-3 hours before cooking).
Remove pork from marinade and sear hot pan for approximately 2-3 minutes per side. Until the pork reaches an internal temperature of 145F/62C.
If you’re making Keto Bunless Cubano, follow these steps:
Pre-heat oven to 350ºF/180ºC
Remove the butterflied steaks from the marinade and lay them open and flat. And add the regular toppings for a Cubano sandwich of the inside (mustard, pickles, cheese, sliced ham). Fold it over and secure with a toothpick.
Sear the steaks in a hot pan for a approximately 2 minutes per side.
Then transfer to a baking dish and slide into the oven for about 25-35 minutes.
Tips and Tricks:
1. We like to boil the remaining marinade for a minute or two and add a dash of mustard to use as a dipping sauce for the pork.
2. Pork is cooked when it reaches an internal temperature of 165F/62C.
Calories: 428kcal | Carbohydrates: 12.7g | Protein: 38.2g | Fat: 25.1g | Saturated Fat: 11.6g | Cholesterol: 109mg | Sodium: 2402mg | Potassium: 495mg | Fiber: 1.6g | Sugar: 5.6g | Calcium: 3580mg | Iron: 0.4mg