I’m about to share my absolute favorite Cuban Pork Loin recipe that uses a secret weapon—coffee marinade. Yes, you read that right, coffee!
The rich, slightly bitter notes of freshly brewed coffee transform an ordinary pork loin into something truly extraordinary.
This isn’t just another pork recipe; it’s the perfect balance of tangy citrus, aromatic spices, and that unexpected coffee depth that’ll have everyone at your table wondering what makes it so irresistible.
Want to know the full technique?
Why You’ll Love This Cuban Pork Loin
- Family-approved flavor that even picky eaters love, with a unique coffee marinade that creates incredible depth and perfectly balances the natural sweetness of quality pork.
- Effortless elegance that works beautifully for both special Sunday dinners and busy weeknight meals, giving you a versatile go-to recipe for any occasion.
- Double-duty deliciousness with leftovers that transform into amazing sandwiches, helping busy parents stretch one cooking session into multiple satisfying meals.
- Aromatic appeal that fills your kitchen with the warm, inviting scents of Havana, creating a cozy atmosphere that brings the family together.
- Simple preparation that delivers restaurant-quality results without complicated techniques, perfect for home cooks who want impressive flavors without the stress.
What Ingredients are in Cuban Pork Loin?
This Cuban pork loin brings together a beautiful balance of bold flavors that transform a simple cut of meat into something truly special. The secret lies in the coffee-infused marinade that gives the pork a deep, complex flavor profile while keeping it incredibly tender.
When I’m making this for my family, I try to source as many ingredients as possible from local Wisconsin farms and producers—it makes such a difference in the final dish.
- 3-4 pound boneless pork loin (preferably from a local Wisconsin farm)
- 1 cup strong brewed coffee (locally roasted, if possible)
- ¼ cup orange juice (fresh-squeezed is best)
- ¼ cup lime juice
- 6 cloves garlic, minced
- 2 tablespoons Wisconsin honey
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt (I prefer kosher)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2 bay leaves
While the ingredient list might seem long, don’t be tempted to skip any components—each plays an important role in creating that authentic Cuban flavor profile.
If you’re cooking for little ones who might be sensitive to strong flavors (I know how picky eaters can be!), you can reduce the garlic and cumin slightly, but don’t completely eliminate them. The coffee might sound unusual, but it doesn’t make the pork taste like coffee—rather, it adds a wonderful depth that complements the natural sweetness of quality pork.
How to Make This Cuban Pork Loin
To prepare this delicious Cuban pork loin, I start by combining 1 cup of strong brewed coffee (using Berres Bros, my favorite Wisconsin roaster) with ¼ cup each of orange and lime juice in a large bowl or ziplock bag. This citrus-coffee mixture forms the foundation of our marinade.
Next, I add 6 cloves of minced garlic, 2 tablespoons of Wisconsin honey, 2 tablespoons of olive oil, and all the dry spices—1 tablespoon each of cumin and dried oregano, 2 teaspoons of kosher salt, and 1 teaspoon each of black pepper and smoked paprika. After whisking everything together, I toss in 2 bay leaves and submerge my 3-4 pound boneless pork loin completely in the marinade.
The meat needs to rest in this flavorful bath for at least 8 hours, though overnight works best. Sometimes, I’ll set this up so it’s ready to cook the next evening—a little planning goes a long way!
When you’re ready to cook, preheat your oven to 325°F and remove the pork from the marinade, patting it dry with paper towels. Don’t discard that marinade, though! Strain it into a small saucepan, bring it to a boil, and then simmer for about 5 minutes to create a gorgeous sauce.
Meanwhile, heat a large oven-safe skillet over medium-high heat with a splash of oil, then sear the pork loin on all sides until you get a beautiful brown crust, about 2-3 minutes per side. This step is critical—it locks in those juices and creates flavor that’s impossible to achieve any other way. Trust me, my 7-year-old can spot the difference when I try to skip this step!
Transfer the skillet directly to the preheated oven and roast the pork for about 25 minutes per pound, or until an instant-read thermometer registers 145°F in the thickest part. This temperature gives you slightly pink, incredibly juicy meat that’s safe to eat.
Let the pork rest, loosely tented with foil, for at least 15 minutes before slicing—perhaps the hardest part of the recipe when the kitchen smells this good! Slice the pork into medallions about ½-inch thick, arrange on a serving platter, and drizzle with some of that reduced marinade-turned-sauce.
When serving my daughters, I find that cutting the meat into thin slices helps them appreciate the flavor without being overwhelmed by the portion size. Garnish with a few lime wedges and fresh herbs for a pop of color that makes the dish feel special, even on a weeknight.
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Cuban Pork Loin Substitutions and Variations
While our classic Cuban pork loin recipe delivers knockout flavor, I’ve discovered several ways to adapt it based on what’s in your pantry or your family’s preferences.
No orange juice? Try pineapple juice with a splash of lime instead. For a Wisconsin twist, swap the regular pork loin with locally raised heritage pork and add a drizzle of maple syrup to the marinade.
Coffee-free version? Use strong black tea with a pinch of cocoa powder. My kids adore a milder version with reduced garlic and spices.
For entertaining, cut the loin into medallions before marinating—they cook faster and look fancy on a platter.
For the best results when grilling this Cuban pork loin, using a premium outdoor grill will ensure even cooking and perfect sear marks every time.
What to Serve with Cuban Pork Loin
After perfecting your succulent Cuban pork loin, you’ll need worthy sidekicks to complete the meal. I always recommend traditional black beans and rice—a match made in culinary heaven. The earthiness of the beans complements the pork’s spiced coffee notes beautifully.
For a Wisconsin twist, I like swapping traditional plantains for locally grown sweet potatoes, roasted with a hint of maple syrup. My daughters go crazy for them.
A crisp cabbage slaw with citrus dressing cuts through the richness, while a simple avocado salad adds creamy contrast. Corn on the cob? Absolute perfection in summer months.
For a true Wisconsin experience, pair this meal with a crisp Spotted Cow beer from New Glarus Brewing—its smooth, farmhouse ale character complements the pork’s bold spices without overpowering them.
Alternatively, crumble some aged Wisconsin white cheddar over the black beans for an unexpected but delicious fusion of Cuban and Midwest flavors.
Final Thoughts
This Cuban pork loin recipe has become a staple in my home, bringing together the vibrant flavors of Caribbean cuisine with Wisconsin’s farm-fresh ingredients.
The coffee marinade creates a depth that’s simply irresistible, don’t you think? My daughters, even the picky eaters, clean their plates when this dish hits the table.
What I love most is how versatile it is – perfect for Sunday family dinners or impressive enough for guests.
The combination of local pork and that Cuban-inspired marinade represents what cooking means to me: blending tradition with what’s available in our own backyard.
Worth every minute of preparation time.
