Cuban Mojo Marinated Pork Recipes Packed With Flavour
Ingredients
- 1/2 cup extra virgin olive oil
- 1 orange * zested
- 1 cup orange juice * fresh squeezed
- 1 lime * zested
- 1/2 cup lime juice * fresh squeezed
- 1 cup cilantro * finely chopped
- 1/4 cup mint leaves * finely chopped
- 8 cloves garlic * minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 pounds boneless pork tenderloin * trimmed of any excess fat
Instructions
- In a medium bowl, whisk together the olive oil, orange zest, orange juice, lime zest, lime juice, cilantro, mint, garlic, oregano and cumin. Reserve 1/4 cup of the marinade.
- Add the remaining marinade to a large zip top bag (or a container with a lid) and add the pork. Let the pork marinate in the fridge overnight, or at least 8 hours.
- Preheat oven to 350°F and heat a large skillet on medium-high.
- Remove the pork tenderloin from the marinade. Discard the marinade and add the pork to the hot skillet.
- Cook on each side, until just browned, about 1-2 minutes per side.
- Remove the pork from the skillet and place on a baking sheet.
- Place the prepared pork tenderloin in the oven and cook for about 25-30 minutes, or until the internal temperature reaches 150°F.
- Transfer to a cutting board, cover with foil and allow pork to rest for 5-10 minutes.
- While the pork rests, warm the reserved marinade in a saucepan over low heat.
- Slice the pork, drizzle with the reserved marinade, and serve.
Notes
Tips and Techniques for the Best Cuban Pork Tenderloin
- Marinate the pork for at least 8 hours for the most flavor.
- Fresh is always best. I have used dried herbs and bottled juices in the past and the end result is still really delicious.
- Store leftover pork tenderloin in an air-tight container in the refrigerator. Use within 3-4 days.