Cuban Mojo Pork Tenderloin
Print recipeIngredients
- 2 1/2lb pork tenderloin
- 1/2 cup freshly squeezed orange juice
- 1/2 cup lime juice
- 3/4 cups cilantro (finely chopped)
- 1/3 cup mint (finely chopped)
- 4 cloves garlic (finely chopped)
- 3 tablespoons olive oil
- 1 tablespoon orange zest
- 1 teaspoon dried oregano
- 1 heaped teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions
| Step 1 | |
| Add 2 tablespoons of oil, orange juice, cilantro, mint, zest, lime juice, oregano, cumin, and garlic cloves to a large ziplock bag. Seal top and shake bag a bit to mix ingredients. Add tenderloin to bag. Place in the fridge overnight to marinate. | |
| Step 2 | |
| To cook, heat a large oven safe skillet and add remaining olive oil and preheat oven to 400 degrees. When the pan is hot, add the pork in the pan, curving it to the shape of the pan if it’s too long. Sear on all sides until caramelized. | |
| Step 3 | |
| Remove the pan from the cooktop and place it into the preheated oven and continue to roast for another 15 minutes. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part of the meat. Allow meat to rest for 10 minutes before slicing. | |