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Cuban Mojo Pork
Cuban Mojo Pork is a flavorful, citrusy recipe that massively upgrades an ordinary pork tenderloin. With notes of lime, cumin, cilantro, and mint, it makes a great meal when served with rice and beans.
Ingredients
MARINADE
- ½ cup Olive Oil, extra virgin
- 1 tablespoon Orange Zest
- ¾ cup Fresh Orange Juice
- 2 teaspoons Dried Oregano
- 2 teaspoons Ground Cumin
- ½ cup Fresh Lime Juice
- 1 cup Cilantro, finely chopped
- ¼ cup Mint Leaves, finely chopped
- 8 cloves Garlic
PORK
- 2 teaspoons All Purpose Seasoning
- 2 pound Pork Tenderloin
Instructions
- 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 all purpose seasoning; 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 remaining 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.
Christina's Notes
- Honey: Add some sugar or honey to the marinade to counter the tart citrus flavors.
- Smoked Paprika: Add in some paprika for a smoky flavor.
- Jalapeno: For some spice, add jalapeno or cayenne pepper.