My Mojo Pork Tenderloin is packed with bright Cuban flavors. Cook it in the oven or on the grill for the perfect summer meal.
- 1 pork tenderloin (about 1 ¼ pounds)
- 2/3 cup fresh orange juice
- 1/3 cup fresh lime juice
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Trim any fat and silverskin (silver colored connective tissue) from the tenderloin. Mix the orange juice, lime juice, garlic, cilantro, cumin, oregano, salt, and red pepper flakes together in a bowl. Pour about half of the mixture 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 remaining half of the mixture into a small saucepan and simmer on the stove for a few minutes until thickened slightly. Reserve the sauce for serving.
When ready to cook, preheat the oven to 400°F. Heat the 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. Cut into ½-inch slices and drizzle the reserved sauce on top.