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Grilled Mojo-Marinated Pork Tenderloin

An easy and delicious overnight marinade with powerful flavors from the garlic, citrus and herbs.  
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Cuban
Servings: 8
Author: Tricia Buice

Ingredients

  • 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)

Instructions

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.

Notes

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.