An amazing restaurant in Tampa that I like to dine at is the Columbia Restaurant in Ybor City. The food is delicious each time I visit, and I love Cuban food. They make a salad called a 1905 salad that is delightful, and if you ever get a chance to visit you definitely should. To get a little taste of one of my favorite recipes I decided to make 1905 Inspired Pork Tenderloin for an easy weeknight meal!
Let’s make the marinade!
To start you’ll need to prepare the marinade by combining the lime juice, orange juice, olive oil, white wine vinegar, Worcestershire sauce, Cholula Hot Sauce (you can substitute your favorite hot sauce if you can’t find this one), minced garlic, hot red pepper flakes, pepper, oregano, seasoned salt, and jalapeno. Marinade the pork tenderloin in a shallow dish or plastic gallon bag for a minimum of 4 to overnight. I marinated this overnight with the intent of cooking this after work the next day. I used the small pork tenderloins for this recipe not the larger pork loin cut.
Prepare one recipe of my Fresh Mango Peach Salsa which can made the day of cooking or prepared in advance.
To cook in the Instant Pot add your rack that came with it to the pot, and add the pork tenderloin without the marinade with the chicken broth and the juice of 1/2 a naval orange. Cook on High Pressure for 7 minutes with an 8 minute natural pressure release.
To cook in the oven to 425 degrees and roast for 15 to 20 minutes or until the pork reaches an internal temperature of 160 degrees. Rest for a few minutes prior to serving.
To grill cook for about 15 minutes or until the pork reaches an internal temperature of 155-degrees then remove, cover with foil, and allow to rest for 10 minutes prior to serving which will allow the pork to continue cooking for the last 5 degrees of temperature.
1905 Inspired Pork Tenderloin with Fresh Mango Peach Salsa (Instant Pot, Oven, or Grill)
- 2 pork tenderloins small tenderloins that come two to a pack, not the larger pork loin cut
- 1/2 cup lime juice
- 3/4 cup orange juice fresh, Naval is what was used for this recipe
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tbsp Worcestershire sauce
- 1/2 tsp Cholula Hot Sauce or your favorite brand
- 3 tbsp garlic minced
- 1/2 tsp hot red pepper flakes
- 1 tsp oregano
- 1/4 tsp seasoned salt
- 1/2 tsp pepper
- 1 jalapeno sliced with seeds and membrane
- 1 cup chicken broth if using Instant Pot
- 1/2 cup orange juice if using Instant Pot, fresh squeezed, Naval oranges were used
- 1 recipe Fresh Mango Peach Salsa
- Trim pork tenderloins of any excess fat or membrane. Place in a gallon size plastic bag or shallow dish.
- Combine lime juice, orange juice, white wine vinegar, olive oil, Worcestershire sauce, Cholula Hot Sauce or substitute hot sauce, minced garlic, hot red pepper flakes, black pepper, oregano, seasoned salt, and sliced jalapeno in a small bowl then stir to combine well.
- Add marinade to pork cover dish or seal gallon bag. Marinate in the refrigerator for a minimum of four hours or overnight.
- Prepare one recipe Fresh Mango Peach Salsa.
- To cook in Instant Pot add rack to pot insert, chicken broth, and remaining orange juice. Place tenderloins in the Instant Pot close and cook on high pressure for 7 minutes and use a natural pressure release of 8 minutes.
- To cook in the oven preheat the oven to 425-degrees and cook for 15-20 minutes or until it reaches an internal temperature of 160-degrees.
- To cook on the grill prepare the grill for cooking by preheating then grill for 15 minutes or until the pork reaches an internal temperature of 155-degrees. Remove and cover with foil for 10 minutes prior to serving so the pork reaches an internal temperature of 160-degrees.
- Serve immediately or store in an airtight container for up to one week.
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