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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!
Grilled Mojo-Marinated Pork Tenderloin
- 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)
To prepare the marinade:
- 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.
To cook the tenderloin:
- 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.
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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.
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