technique-led supper · Easy
Cuban Mojo Pork Tenderloin
Mojo gives lean pork tenderloin the help it needs: bright citrus, plenty of garlic, and enough cumin and oregano to keep things interesting. Marinate ahead, roast hot, and use a thermometer rather than optimism.
Major allergens listed: None in the authored ingredients
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Make the mojo marinade. In a large zip-top bag or shallow nonreactive dish, combine the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and black pepper. Mix well.
- Marinate the pork. Add the pork tenderloin and turn to coat. Seal and refrigerate for at least 2 hours and up to 4 hours, turning once if using a dish. Do not marinate longer; the citrus is enthusiastic enough already.
- Heat the oven. Set an oven rack in the middle position and heat the oven to 425°F. Lightly oil a rimmed baking sheet or roasting pan if needed.
- Roast until safely cooked. Remove the pork from the marinade, letting excess drip off, and place it on the baking sheet. Discard the used marinade. Roast until the thickest part reaches 145°F on an instant-read thermometer, about 20 to 25 minutes.
- Rest and slice. Transfer the pork to a cutting board and rest for 10 minutes. Slice across the grain into medallions and serve hot.
Safe handling
Keep the pork refrigerated while it marinates. Discard marinade that has contacted raw pork; do not use it as a sauce unless it is boiled separately.
Temperature matters
Cook pork to 145°F in the thickest section, then rest it for 10 minutes before slicing. The rest keeps more of the juices in the meat instead of on the cutting board.
Use pork loin
A larger pork loin can replace tenderloin, but roast time will increase. Cook by internal temperature, not by the clock.
Add fresh herbs
Replace the dried oregano with 1 tablespoon finely chopped fresh oregano if available.
Keep cooking
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