Grilled Cuban Mojo-Marinated Pork Tenderloin ~ an easy and delicious overnight marinade with powerful flavors from the garlic, citrus and herbs. Grilled to perfection, this tender pork will garner praise from your grateful dinner companions!
Do you love foodie movies? From Ratatouille, Julie & Julia and The Hundred-Foot Journey, there’s nothing like a fun, feel-good movie about food. Where else could you be inspired to make Ratatouille, from a talking, cooking, amazing rat? Or to cook and blog an entire cookbook – well maybe not an entire cookbook! In the 2014 movie “The Chef,” Carl quits his job as a fancy restaurant chef to buy a food truck and go on an adventure to once again find his passion for cooking, and life. The common theme is how people (and a rat) succeed by following their passions, and give it their all to achieve their goals. I love a happy ending!
The recipe for this powerful marinade is adapted from the one used in the movie The Chef. Roy Choi created the recipe using a pork shoulder baked in the oven. I love the intense Cuban flavors but wanted something that cooked quickly on the grill so I adapted his recipe for the tenderloin.
If you love bold Cuban flavors like garlic, citrus and fresh herbs, you’re going to love this recipe!
Mix all the marinade ingredients in a large re-sealable plastic bag, then add the tenderloin and refrigerate overnight. Talk about super simple! This Cuban Mojo-Marinated Pork comes together in minutes.
The pork is seared to create an amazing crust, and the meat stays tender and juicy. Pork tenderloins vary is size, so be sure to watch the cooking time. This is enough marinade to flavor 2, or up to 4, small pork tenderloins. Each of my tenderloins were about 1 pound each. These are perfect for serving company because you’re only at the grill for 25 minutes active time, and 10 minutes with the heat turned off. Tent the tenderloins with foil for 15-30 minutes after grilling, then slice and serve.
Be sure to have plenty of leftover Cuban Mojo-Marinated Pork or a wonderful Cuban Sandwich!
An easy and delicious overnight marinade with powerful flavors from the garlic, citrus and herbs.
- 1/2 cup extra-virgin olive oil
- 2/3 cup cilantro leaves, lightly packed then chopped
- Zest from 1 large orange
- Juice from 2 large oranges (about 1/2 cup)
- Juice from 4 limes (about 1/3 cup)
- 3 tablespoons chopped fresh mint leaves
- 6 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 2 1-pound pork tenderloins (silver skin removed)
In a large resealable plastic bag, combine the olive oil, cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt and pepper. Seal and toss to combine. Add the pork tenderloins, seal the bag and toss to coat. Place the bag in a shallow baking dish and refrigerate overnight.
Clean and lightly oil the grates on your grill. Preheat the gas grill on high for 10 minutes (to about 500 degrees). Remove the pork from the marinade and place on the hot grill. Discard the marinade. Turn the grill down to medium-high heat, cover and sear the tenderloin, turning every 5 minutes until all four sides are browned. Move the pork to a higher rack, or turn the heat down to medium, cover and continue to cook for another 5 minutes or until it reaches an internal temperature of 130-135 degrees (using an instant read thermometer.) Turn off the heat, close the lid and leave the pork on the grill for another 10 minutes. The internal temperature should be about 145-150 degrees. Remove the pork to a baking pan and cover lightly with foil. Allow the pork to rest for 15-30 minutes to allow the juices to settle down. Slice against the grain and serve.
Marinade recipe adapted from Chef Roy Choi on Food & Wine.
This is enough marinade to season up to four 1-pound pork tenderloins. Adapt cooking time depending on the size of the pork. Use an instant read thermometer for best results.
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Is your grill ready for summer searing? We’re having out of town company tonight so I’m grilling up our favorite easy Marinated Burgers for dinner. If you’re in the mood for chicken, I think you’ll love this healthy Grilled Chicken with Nectarine Relish, I know we do! For the beef lover, this Tri-Tip Roast with Chimichurri is a hands down winner from the grill. Let’s not forget about this Grilled Blackened Group Sandwich for the fish folks at your house.
For more delicious recipes, check out the Herb Roasted Pork Tenderloin with Potates ~ from Family Food on the Table, and this Spicy Harissa Roasted Pork Tenderloin ~ from The Wanderlust Kitchen.
Thanks so much for stopping by!
Tricia
Cuban style pork is my favorite! I’ll have to try this recipe this summer.
You’re going to love it Lori – thanks so much!
Question, can I bake it instead of grill it? Out complex doesn’t allow grills. And i think my fire alarms will go off the minute my stove grill gets hot.
Thank you
Leo
Hi Leo – I think that would be fine. I would try it at 350 degrees and check to see if it is done using an instant read thermometer. I haven’t tested baking this pork but am sure it should be fine. Thanks for giving it a try!
Your photos look stunning, Tricia.
Thank you Claire! You made my day!!!
I am always buying pork tenderloin, and not knowing what to do with it. This looks perfect!
Great! I hope you enjoy this recipe – there’s so much flavor and it’s super easy. Thanks for stopping by Cathleen!
This looks delicious Tricia , I love pork tenderloin and the marinade looks fantastic. I am going to save this for the next time I am going to my cabin and have my husband grill it.
Thanks Gerlinde! Grilling at your cabin sounds pretty terrific – hope you enjoy this recipe as much as we do 🙂
We lived in Miami for years and mojo marinated pork could be found on many menus. Great looking tenderloins…yum.
Thanks Karen – I bet there is some great food in Miami – especially if you love loads of flavor like me! Thank you – have a terrific week!
A perfect adaptation for summertime grilling, Tricia! I’ll bet the tenderloin tastes wonderful with those bold, Cuban flavors!
Thanks Susan – we are very happy with this recipe. LOVE it!
LOVVVEEE the combination of these spices!! Look forward to giving this one a go! Thank you! Have a wonderful weekend, Tricia! blessings ~ tanna
Thanks Tanna – it’s so delicious – and would be great with just about anything 🙂
We love grilling pork tenderloin in the summer. This recipe will be happening at our house for sure!!!
Tons of flavor in this pork Liz – have a terrific vacation 🙂
The marinade sounds amazing Tricia, love the use of citrus and herbs. Also looks like the tenderloin was cooked to perfection.
Me too! Thanks Cheri 🙂 Have a terrific weekend.
And I just happen to have several pork tenderloins in the freezer. Perfect timing! It looks amazing! Pinning and sharing!
Great for a crowd too Chris 🙂 Love these citrusy flavors. Have a terrific weekend.
This looks absolutely fabulous! I’m starting to do a lot of grilling now, so will add this one to my menu soon 🙂
I love all your grilling recipes Jennifer – and forever looking forward to your posts! Thanks!
You make a piece of meat look so enticing I can’t stand it! My husband is forever trying to get me to play with marinades and I’m so bad at planning ahead…this has got to happen at our house soon, it looks incredible Tricia!
Hope you give it a try Sue – so easy and delicious. I love all the herbs – and I bet you will too!
That’s probably the tenderest, tastiest and prettiest pork tenderloin I have ever seen! Really really delicious, Tricia.
Thank you Angie! It is super tender with loads of flavor. Yummy!
Looks like a delicious recipe Tricia.
Thanks Larry – it is!
Wow, it looks so good, Tricia. I am cooking pork tenderloin tonight but a very basic stir-fry and you have given me new inspiration for next time. We fell in love with Cuban food when we went to Miami. I’d love to re-create those flavors at home. This looks mouthwateringly good!
Stir fry sounds great to me Monica! I’ve never had Cuban food in Miami but did have some great dishes in the Tampa area. Love all the flavors and especially the heavy herbs. Thanks Monica 🙂