This Cuban Mojo Pork is an easy dinner recipe that is bursting with flavor.
It’s always good to have a few easy and flavorful recipes in your hip-pocket for the busy holiday season. This Cuban Mojo Pork Tenderloin is one of those recipes you’ll want to keep on hand.
The recipe starts with a super flavorful citrus marinade just bursting with spices and herbs. Then it’s roasted until it has a nice crust on the outside but is still juicy on the inside.
I love this recipe because it’s so versatile. You can serve it for a sit down meal along side some cilantro-lime rice and fresh vegetables or you can serve it on a buffet with some soft rolls for sandwiches. Either way, your friends and family will love it.
To make this recipe even easier, you can make the marinade ahead of time and stash it in the fridge until you’re ready to use it. Or, if you want to get ahead of the game, you can freeze the pork in the marinade and use it when you need it.
You can use any thick cut of pork that you’d like for this recipe – I used Smithfield pork that I picked up at Walmart. I love using pork tenderloin because it cooks quickly while staying tender and juicy.
Oh, I almost forgot to mention…this makes fantastic leftovers! I shredded it and served with some tortillas, brown rice, black beans and guacamole. My family loved the leftovers just as much!
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Cuban Mojo Pork
Cuban Mojo Pork
- 1/2 cup extra-virgin olive oil
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/2 cup fresh lime juice
- 1 cup cilantro - finely chopped
- 1/4 cup mint leaves - finely chopped
- 8 cloves garlic
- 2 teaspoons House Seasoning Blend
- 2 pound pork tenderloin
- Place the olive oil, orange zest, orange juice, oregano and cumin to a zip top bag.
- In a food processor, add the lime juice, cilantro, mint and garlic; pulse until everything is finely chopped.
- Add lime juice mixture to the zip top bag.
- Season all sides of the pork tenderloin with House Seasoning Blend; add to zip to bag and shake it up to ensure all of the meat is coated with the marinade.
- Place the bag in the refrigerator for 2 - 8 hours.
- Preheat oven to 425 degrees.
- Line a rimmed baking sheet with foil and place the pork on the center of the baking sheet.
- Discard the marinade.
- Roast for 15 minutes at 425 degrees then turn down the oven to 350 degrees and roast for an additional 15 minutes or until the internal temperature of the pork is 160 degrees.
- Roast the pork for 30 minutes. It should be lightly browned.
- Remove from oven and cover with foil; let stand for 5 minutes before slicing.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.