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Cuban Mojo Pork

Prep Time2 hrs 10 mins
Cook Time30 mins
Total Time2 hrs 40 mins
Course: Main Dish
Servings: 6
Author: Christina Hitchcock


  • 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.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can 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.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.