Recipe by greysangel
Mojo, a Cuban sauce made from citrus juice and garlic, is used as both a marinade and a sauce in this dish. This pork also tastes fantastic on the grill and served with some black beans and rice.
- 3⁄4 cup fresh orange juice
- 1⁄2 cup chopped onion
- 1⁄4 cup fresh lime juice
- 1⁄4 cup coarsely chopped fresh cilantro
- 2 garlic cloves (coarsely chopped)
- 1 tablespoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon grated orange peel
- 1⁄2 teaspoon lime zest
- 1⁄4 cup olive oil
- 2 pork tenderloin ((about 2 1/4 pounds)
- 1 tablespoon vegetable oil
Directions See How It's Made
- Puree first 9 ingredients in blender.
- With machine running, gradually add olive oil.
- Season mojo with salt and pepper.
- Transfer 1/2 cup mojo to small dish; cover and refrigerate.
- Pour remaining mojo into gallon-size reseal able plastic bag.
- Add pork and turn to coat.
- Refrigerate overnight, turning bag occasionally.
- Preheat over to 375º.
- Heat vegetable oil in heavy large oven proof skillet over medium-high heat.
- Remove pork from marinade, scraping off excess.
- Add pork to skillet and sear until brown on all sides, about 1 minute total.
- Transfer skillet with pork to oven.
- Roast until meat thermometer inserted into thickest part of pork registers 143º, about 20 minutes.
- Remove pork from oven and tent with foil.
- Let stand 10 minutes (temperature will increase about 5 degrees while pork rests).
- Warm reserved mojo in small saucepan.
- Cut pork crosswise on diagonal into 1/2-inch-thick slices.
- Transfer to platter, drizzle with warmed mojo, and serve.