Best 3 Cuban Style Mojo Pork Tenderloin Recipes

**Cuban-Style Mojo Pork Tenderloin: A Flavorful and Aromatic Dish**

Savor the tantalizing flavors of Cuban cuisine with this delectable Cuban-style mojo pork tenderloin recipe. This mouthwatering dish features a tender and juicy pork tenderloin marinated in a vibrant and aromatic mojo sauce, a traditional Cuban marinade made with citrus, garlic, herbs, and spices. The result is a flavorful and succulent pork dish that will tantalize your taste buds and transport you to the vibrant streets of Havana.

This article offers a comprehensive guide to preparing Cuban-style mojo pork tenderloin, providing step-by-step instructions and including variations to suit different preferences. Dive into the culinary adventure and explore the delightful world of Cuban flavors with this flavorful and aromatic dish.

**Accompanying Recipes:**

- **Classic Cuban Mojo Sauce:** Discover the secrets behind the authentic Cuban mojo sauce, a versatile marinade and sauce that adds depth of flavor to various dishes. Learn how to blend citrus juices, garlic, cumin, oregano, and other spices to create this essential Cuban condiment.

- **Mojo Chicken:** Take the Cuban mojo marinade to a new level with this succulent mojo chicken recipe. Tender chicken breasts are marinated in the flavorful mojo sauce, then grilled or roasted to perfection. This dish is a perfect blend of savory and tangy flavors.

- **Mojo Pork Roast:** Experience the richness of Cuban flavors with this hearty mojo pork roast. A succulent pork roast is marinated in the aromatic mojo sauce, then slow-cooked until fall-apart tender. Serve this flavorful dish with traditional Cuban sides like rice and beans.

- **Cuban Black Beans:** Complete your Cuban-style feast with this authentic Cuban black beans recipe. Black beans are simmered in a flavorful broth with spices, peppers, and sofrito, a traditional Cuban seasoning blend. Serve these beans alongside your mojo pork tenderloin for a complete and satisfying meal.

- **Arroz con Pollo (Cuban Chicken and Rice):** Embark on a culinary journey to Cuba with this classic arroz con pollo recipe. Tender chicken, flavorful rice, and a medley of vegetables are cooked together in a vibrant tomato-based sauce, creating a hearty and comforting dish that showcases the essence of Cuban cuisine.

Let's cook with our recipes!

INSTANT POT CUBAN MOJO PORK

Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

CUBAN PORK CHOPS WITH MOJO

Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
Garnish with watercress, tomatoes and avocado.

SLOW COOKER MOJO PORK

Slow Cooker Mojo Pork image

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

Provided by Yoly

Categories World Cuisine Recipes Latin American Caribbean

Time 13h25m

Yield 16

Number Of Ingredients 13

Ingredients

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

Steps:

Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g

Tips:

Choose a pork tenderloin that is about 1 pound in weight.
To make the mojo marinade, whisk together olive oil, orange juice, lemon juice, garlic, cumin, oregano, salt, and pepper in a bowl.
Place the pork tenderloin in a resealable plastic bag and pour the mojo marinade over it. Seal the bag and refrigerate for at least 2 hours, or up to overnight.
When ready to cook, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Remove the pork tenderloin from the marinade and pat it dry.
Place the pork tenderloin in a baking dish and roast for 45-50 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
Let the pork tenderloin rest for 10 minutes before slicing and serving.

Conclusion:

Cuban-style mojo pork tenderloin is a flavorful and juicy dish that is perfect for a special occasion or a weeknight meal. The mojo marinade infuses the pork with a delicious citrusy and savory flavor, and the tenderloin cooks to perfection in the oven. Serve the pork tenderloin with roasted vegetables, rice, or beans for a complete meal.