Cuban Mojo Pork

Cuban Mojo Pork is a flavorful, citrusy recipe that massively upgrades an ordinary pork roast into one worthy of a movie chef. With notes of lime, cumin, cilantro, and mint, it makes a great meal when served with rice and beans. Garlic and citrus, along with sour orange zest, combine in an amazing marinade to make mojo sauce. The pork is juicy, and the meat can be easily shredded.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 216 kcal per serving

Ingredients

½ cup - Olive Oil, extra virgin
1 tbsp - Orange Zest
¾ cup - Fresh Orange Juice
2 teaspoons - Dried Oregano
2 teaspoons - Ground Cumin
½ cup - Fresh Lime Juice
1 cup - Cilantro
¼ cup - Mint Leaves
8 cloves - Garlic
2 teaspoons - All Purpose Seasoning
2 pounds - Pork Tenderloin

Instructions

Place the olive oil, orange zest, orange juice, oregano and cumin to a zip top bag.
In a food processor, add the lime juice, cilantro, mint and garlic; pulse until everything is finely chopped.
Add lime juice mixture to the zip top bag.
Season all sides of the pork tenderloin with all purpose seasoning; add to zip to bag and shake it up to ensure all of the meat is coated with the marinade.
Place the bag in the refrigerator for 2 – 8 hours.
Preheat oven to 425 degrees.
Line a rimmed baking sheet with foil and place the pork on the center of the baking sheet.
Discard remaining marinade.
Roast for 15 minutes at 425 degrees then turn down the oven to 350 degrees and roast for an additional 15 minutes or until the internal temperature of the pork is 160 degrees.
Roast the pork for 30 minutes. It should be lightly browned.
Remove from oven and cover with foil; let stand for 5 minutes before slicing.

Nutrition