Pork Mojo

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45 minutes 6 Servings Print RecipeEmail Recipe


3⁄4cupfresh orange juice
1⁄2cuponion (chopped)
1⁄4cupfresh lime juice
1⁄4cupfresh cilantro (coarsely chopped)
2 garlic cloves (coarsely chopped)
1tablespoondried oregano
1⁄2teaspoonground cumin
1⁄2teaspoonorange peel (grated)
1⁄2teaspoonlime peel (grated)
1⁄2cupolive oil
2 pork tenderloins (about 2 1/4 pounds)
1tablespoonvegetable oil


Purée first 9 ingredients in blender. With machine running, gradually add olive oil. Season mojo with salt and pepper. Transfer 1/2 cup mojo 2 small dish; cover and refrigerate. Pour remaining mojo into gallon size resealable plastic bag; add pork and turn to coat. Refrigerate overnight, turning bag occasionally.

Heat oven to 375°F. Heat vegetable oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade, scraping off excess. Add pork to skillet and sear until browned on all sides, about 1 minute total. Transfer skillet with fork to oven. Roast until meat thermometer inserted into thickest part of pork registers 145°F, about 20 minutes. Remove pork from oven and tent with foil. Let stand 10 minutes (temperature will increase about 5° 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.


Preparation time does not include marinating time.

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