Cuban Mojo Pork Tenderloin
Cuban Mojo Pork is a delicious and easy pork tenderloin recipe made with freshly squeezed orange and lime juices, crushed garlic, minced cilantro, cumin, salt, and pepper.
Prep Time15 mins
Cook Time1 hr
Marinade Time10 hrs
Total Time1 hr 15 mins
Servings: 4 people
Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil.
Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there).
Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop.
Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer.
Set the thermometer to 145 degrees F and move the whole pan to the oven. It should take about an hour to reach the desired temp. Once done remove from the pan and allow to rest 15 minutes before cutting.
- If you really dig the aromatic power of cilantro, you can go right ahead and double or triple the dose, no one's going to call the herb police on you.
- If you don't have ready access to a wired probe thermometer with a magnetic back -- correct that situation. It takes all the pressure of cooking large pieces of meat and it literally lets you know exactly when to stop cooking it.
Calories: 536kcal | Carbohydrates: 26g | Protein: 37g | Fat: 33g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 966mg | Potassium: 1009mg | Fiber: 6g | Sugar: 11g | Vitamin A: 375IU | Vitamin C: 91.6mg | Calcium: 108mg | Iron: 3.7mg