• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 c. fresh orange juice (yes, I use the stuff from the carton)

  2. 1/2 c. chopped onion

  3. 1/4 c. fresh lime juice (I never use the fake bottled stuff - only fresh)

  4. 1/4 c. coarsely chopped fresh cilantro

  5. 2 garlic cloves , coarsely chopped

  6. 1 T. dried oregano

  7. 1/2 t. ground cumin

  8. 1/2 t. orange zest

  9. 1/2 t. lime zest

  10. 1/2 c. olive oil

  11. 2 pork tenderloins (about 2 1/4 pounds total)

Instructions Jump to Ingredients ↑

  1. Puree first 9 ingredients in blender. Then gradually add olive oil and season with salt and pepper. Transfer 1/2 cup mojo to small dish; cover and refrigerate. Pour remaining mojo into gallon-size resealable plastic bag - add pork , squeese all the air out of the bag and turn to coat. Refrigerate overnight.

  2. Preheat oven to 375. Heat oil in ovenproof skillet over medium-high heat. Remove pork from marinade, scraping off excess. Add pork to skillet and sear on all sides. Transfer skillet with pork to oven. Roast until a meat thermometer registers 145 degrees, about 20 minutes. (I like mine done more than this - do to your liking). Remove from oven and tent with foil. Let stand 10 minutes.

  3. Warm reserved mojo. Slice pork, tranfer to platter and drizzle with warmed mojo. Delish!


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