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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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Mojo, a Cuban sauce made from citrus juice and garlic, is used as both a marinade and a sauce in this dish. This pork also tastes fantastic on the grill and served with some black beans and rice. Ingredients:
3/4 cup fresh orange juice |
1/2 cup chopped onion |
1/4 cup fresh lime juice |
1/4 cup coarsely chopped fresh cilantro |
2 garlic cloves (coarsely chopped) |
1 tablespoon dried oregano |
1/2 teaspoon ground cumin |
1/2 teaspoon grated orange peel |
1/2 teaspoon lime zest |
1/4 cup olive oil |
2 pork tenderloin ((about 2 1/4 pounds) |
1 tablespoon vegetable oil |
Directions:
1. Puree first 9 ingredients in blender.
2. With machine running, gradually add olive oil.
3. Season mojo with salt and pepper.
4. Transfer 1/2 cup mojo to small dish; cover and refrigerate.
5. Pour remaining mojo into gallon-size reseal able plastic bag.
6. Add pork and turn to coat.
7. Refrigerate overnight, turning bag occasionally.
8. Preheat over to 375º.
9. Heat vegetable oil in heavy large oven proof skillet over medium-high heat.
10. Remove pork from marinade, scraping off excess.
11. Add pork to skillet and sear until brown on all sides, about 1 minute total.
12. Transfer skillet with pork to oven.
13. Roast until meat thermometer inserted into thickest part of pork registers 143º, about 20 minutes.
14. Remove pork from oven and tent with foil.
15. Let stand 10 minutes (temperature will increase about 5 degrees while pork rests).
16. Warm reserved mojo in small saucepan.
17. Cut pork crosswise on diagonal into 1/2-inch-thick slices.
18. Transfer to platter, drizzle with warmed mojo, and serve.
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