Mojo-Marinated Pork Tenderloin

My family loves pork tenderloin.  It cooks up fast and is always tender and juicy.  It’s impressive enough for guests yet it’s easy enough for a weeknight dinner.  I have a growing collection of pork tenderloin recipes and this is one of our favorites.  I found this recipe on  I love the mojo marinade with the fresh fruit juices and cilantro.  This recipe recommends that you marinate the tenderloins in half of the mojo sauce and use the other half when serving.  My favorite sides for this Cuban influenced tenderloin are mango salsa, black beans, and rice.

I have read that it is safe to eat pork cooked to a medium temperature (145 degrees F).  However, we like an internal temperature of 155 to 160 degrees F.  Pork tenderloins are typically sold with two in a package.  If you are unsure at which internal temperature you prefer, you could always try cooking each tenderloin to a different temperature to determine your favorite.


Mojo-Marinated Pork Tenderloin
  • 2 (12-16-oz.) pork tenderloins
  • ½ c. olive oil
  • 8 cloves garlic, minced
  • 1 tsp. ground cumin
  • ⅓ c. freshly squeezed lime juice
  • ⅓ c. freshly squeezed orange juice
  • ⅓ c. water
  • 1½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. ground oregano
  • ¼ c. fresh cilantro, chopped
  1. Heat the oil in a deep saucepan over medium heat. Add garlic and cumin and cook 1 to 2 minutes, or until garlic is fragrant and lightly browned. Remove from heat, slowly pour in the juices and water. Stir in salt, pepper and oregano. Return to heat; bring to a boil. Cook for 1 minute to blend flavors. Let cool to room temperature; stir in chopped cilantro. Pour half of the mixture into a resealable plastic bag, add pork tenderloins. Marinate in the refrigerator overnight (8 - 12 hours). Turn bag to ensure even marinating. Refrigerate the remaining Mojo Sauce to serve with the grilled pork.
  2. When ready to cook, preheat the grill on high. When the grill is hot, brush the grates with oil. Remove tenderloins from the marinade; place on grill. Discard the bag of marinade. Reduce the heat to medium-high. Grill pork 10 to 12 minutes per side or until the internal temperature reaches at least 145 degrees F, (I prefer 155-160 degrees F), as measured with an instant read thermometer. Remove tenderloins to a pan and cover loosely with aluminum foil for 10 minutes.
  3. Slice tenderloins crosswise to serve. Spoon reserved Mojo Sauce over sliced tenderloin. Serve immediately.
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