My Mojo Pork Tenderloin is packed with bright Cuban flavors. Cook it in the oven or on the grill for the perfect summer meal.
If you’re looking for a nutritious summer recipe that the whole family will love, then this dish is for you! My Mojo Pork Tenderloin is packed with classic Cuban ingredients. Fresh citrus juice is combined with garlic and spices to infuse the pork with bright flavor as well as a hefty dose of Vitamin C.
Pork tenderloin is a lean cut of pork that’s a healthier alternative to higher fat cuts like bacon, sausage, pork belly or spareribs. It’s low in fat and rich in protein, B vitamins, and minerals like zinc and selenium. Nutritionally, it’s similar in profile to chicken breast with even fewer calories per ounce.
Tenderloin has a mild flavor that takes well to marinades like the one in this dish. The best way to cook it is to roast it in the oven after a quick sear in a hot pan or simply grill it. You can also slice it and use it in dishes like stir-fry. Because it is so lean, it’s a quick-cooking cut and can easily be overcooked so keep an eye on it when it’s in the oven or on the grill.
I like to serve this dish with rice and black beans or mashed sweet potatoes. This dish is featured in my upcoming cookbook, Natural Pregnancy Cookbook: Over 125 Recipes for a HealthyPregnancy.
Mojo Pork Tenderloin
My Mojo Pork Tenderloin is packed with bright Cuban flavors. Cook it in the oven or on the grill for the perfect summer meal.Print Pin Rate
- 1 pork tenderloin (about 1 ¼ pounds)
- 3 tablespoons olive oil, divided use
- ⅔ cup fresh orange juice
- ⅓ cup fresh lime juice
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- Trim any fat and silverskin (silver colored connective tissue) from the tenderloin. Mix 2 tablespoons olive oil, orange juice, lime juice, garlic, cilantro, cumin, oregano, salt, and red pepper flakes together in a bowl. Pour about half of the marinade into a one-gallon resealable plastic bag. Add the pork to the bag, close and refrigerate for at least 30 minutes or up to 4 hours. Pour the other half of the marinade into a small saucepan to use for the sauce.
- When ready to cook, preheat the oven to 400°F. Heat the remaining tablespoon of oil in a large oven-safe skillet (cast iron works well) over medium high heat. Remove the pork from the marinade and add it to the pan. Sear the tenderloin in the pan, turning it every couple of minutes, until it’s nicely browned on all sides. Place the skillet in the oven and cook about 15-18 minutes, or until the internal temperature of the pork measures 145°F on a meat thermometer. Alternatively, the tenderloin can be cooked on an outdoor grill.
- Remove the tenderloin from the oven and let it rest on a cutting board for 5-10 minutes.
- While the pork is resting, pour any pan drippings into the saucepan with the reserved marinade. Simmer on the stove for a few minutes until thickened slightly. Pour the sauce in a bowl.
- Cut the pork into ½-inch slices and arrange on a platter. Serve the sauce on the side.
Serving: 0g | Calories: 212kcal | Carbohydrates: 7.1g | Protein: 30.3g | Fat: 6.1g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 367mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Loved this Recipe? Click on the stars and rate it!