Best 5 Mojo Pork Tenderloin Recipes

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Embark on a culinary journey to savor the tantalizing flavors of Mojo Pork Tenderloin, a dish that harmoniously blends the richness of pork with the vibrant zest of mojo sauce. This delectable dish is a symphony of taste, where the tenderloin's succulent texture meets the vibrant marinade, resulting in a juicy and flavorful experience. Prepared with a medley of citrus juices, aromatic herbs, and zesty spices, the mojo sauce infuses the tenderloin with a burst of tangy and savory notes. This article presents a collection of exceptional recipes that showcase the versatility of Mojo Pork Tenderloin. From the traditional Cuban-inspired preparation to innovative fusion variations, these recipes cater to diverse tastes and preferences. Whether you prefer a classic marinade or a spicy twist, grilled, roasted, or slow-cooked methods, there's a recipe here to tantalize your palate.

Here are our top 5 tried and tested recipes!

CUBAN STYLE MOJO PORK TENDERLOIN



Cuban Style Mojo Pork Tenderloin image

Categories     Dinner     Pork     Bake     Marinate

Number Of Ingredients 14

1 Pork Tenderloin
1/2 cup Orange Juice - For the Marinade
1/4 cup Lime Juice - For the Marinade
2 clove Cloves of Garlic - For the Marinade
1/2 teaspoons Salt - For the Marinade
1 teaspoon Cumin - For the Marinade
1 teaspoon Dried Oregano - For the Marinade
1/2 teaspoon Red Pepper Flakes - For the Marinade
3 cloves Cloves of Garlic - For the Rub
1/2 teaspoon Salt - For the Rub
1 teaspoon Dried Oregano - For the Rub
1/2 teaspoon Cumin - For the Rub
1/2 teaspoon Red Pepper Flakes - For the Rub
1/2 teaspoon Ground Pepper

Steps:

  • Mash the 2 garlic cloves with the salt, either using a fork or a mortar and pestle. Mix in the cumin, oregano, and red pepper flakes.
  • Combine the garlic/salt mash with the orange juice and lime juice in a gallon zip top bag and add the trimmed pork tenderloin. Press out as much of the air as possible and then place in the refrigerator.
  • Marinade the pork for at least 4 hours, preferably overnight, flipping it occasionally to ensure all parts of the pork are marinaded.
  • When you're ready to start cooking, adjust a rack to the middle position of your oven and preheat it to 425 degrees Fahrenheit and line a baking tray with aluminum foil. This will make your clean up so much easier!
  • While the oven is heating, create your spice rub mixture. Again, smash the garlic and salt together, then combine with the other ingredients. You can actually just put everything in your mortar and pestle it around, if you'd like. If you don't have one, use a fork to mash minced garlic and the salt together, then combine everything with a fork in a small bowl.
  • Remove the tenderloin from the marinade and pat it dry with paper towels. This is really important because it will not brown up well and develop the tasty crust if it's too moist on the outside!
  • Rub the spice mixture into the pork tenderloin as evenly as possible.
  • Place a large skillet over medium/medium-high heat and melt the butter. After the butter has melted and foaming has subsided, add the tenderloin and let it cook without moving it for 3-4 minutes so it can develop a nice, browned exterior. Flip the pork and continue browning, turning when necessary, until all sides are browned. This should take about 8-10 minutes total.
  • Once the tenderloin is fully browned, move it to the prepared baking tray, place in the oven, and cook for approximately 15-18 minutes, or until an instant read thermometer shows 140-145 degrees Fahrenheit.
  • Remove the tenderloin from the oven, tent it loosely with foil, and allow it to sit for 5-10 minuets. After waiting, the internal temperature should be about 150 degrees.
  • Cut on a slight diagonal, serve, and enjoy!

MOJO PORK TENDERLOIN



Mojo Pork Tenderloin image

Make and share this Mojo Pork Tenderloin recipe from Food.com.

Provided by Gourmet Muse

Categories     Pork

Time 1h

Yield 4 4 ounce servings, 4 serving(s)

Number Of Ingredients 9

2 navel oranges, juice of
1 lime, juice of
1/4 cup flat leaf parsley (chopped fine)
1 tablespoon fresh oregano (chopped fine)
1 teaspoon fresh thyme leave
1 garlic clove (minced)
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
16 ounces pork tenderloin (well trimmed)

Steps:

  • Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt and olive oil in a large glass bowl. (This makes approximately 3 cups.).
  • Place the pork tenderloins in a zipper bag and add two cups of the marinade. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.
  • When you are ready to cook the pork, place a large non-stick skillet in an oven and preheat to 450°F.
  • While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Strain the cup of extra marinade in a small sauce pan over high heat and bring to a boil. Reduce the heat to medium and simmer gently to reduce by half.
  • Remove the pork tenderloins and place them on a plate. Strain the remaining marinade and discard the strained herbs and garlic, reserving the liquid.
  • Place the pork tenderloins in the preheated pan and return the pan to the oven. Cook for about 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared. After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
  • As the pork cooks and the marinade is reduced, continue to baste with 1/4 to 1/2 cup at a time to create a caramelized glaze on the pork. It should take 20 - 25 minutes to reach an internal temperature of 160°F As the pork is finishing, add the remaining marinade to create a syrupy sauce.
  • Remove the pork from the oven and let rest on the counter for about 3 minutes before carving. Serve with the reduced sauce from the pan.

Nutrition Facts : Calories 189.9, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 203.4, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 23.5

GRILLED PORK TENDERLOIN WITH MOJO SAUCE



Grilled Pork Tenderloin with Mojo Sauce image

Categories     Pork     Quick & Easy     Orange     Pork Tenderloin     Summer     Grill/Barbecue     Oregano     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 juice oranges
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
2 (3/4-lb) pork tenderloins

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
  • Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
  • Serve pork drizzled with mojo sauce.

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO- BY BOBBY FLAY RECIPE - (4.8/5)



Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo- by Bobby Flay Recipe - (4.8/5) image

Provided by rollingstone577

Number Of Ingredients 16

Guava glaze:
1 Pork Tenderloin
Canola oil (I used EVO)
S&P to taste.
1 cup guava
2 T Dijon mustard
2 T Orange juice
S&P to taste.
Orange Habanero Mojo:
1/4 cup Lime juice fresh
3 cups Orange juice fresh
1/2 small Red Onion finely chopped
4 Garlic cloves finely chopped
1 Habanero pepper finely chopped
1 t Cumin Seed
S&P to taste

Steps:

  • Guava Glaze: Wisk together ingredients in small bowl. Season w/S&P. Orange Habanero Mojo: In a sauce pan, combine ingredients and cook over medium heat until reduced by half. Season w/S&P. Strain. Pork Tenderloin: Heat grill to high. Brush pork with oil. Season w/S&P and cumin. Grill for 3-4 mins. Turn over and brush with Guava Glaze and cook for 4-5 mins brushing glaze on it every few minutes. Remove from grill and brush more Glaze on it and allow to rest for 10 mins. Cut into 1/2 thick slices and drizzle Mojo over slices. Garnish with mint leaves ( optional)

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO



Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo image

Number Of Ingredients 0

Steps:

  • Preheat a grill to high.Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 252

Tips:

  • To make sure the pork tenderloin is evenly cooked, use a meat thermometer to check its internal temperature. It should read 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare, 155 degrees Fahrenheit (68 degrees Celsius) for medium, or 165 degrees Fahrenheit (74 degrees Celsius) for well-done.
  • If you don't have mojo sauce on hand, you can make your own by combining 1/4 cup of orange juice, 1/4 cup of lime juice, 1/4 cup of olive oil, 1/2 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt.
  • Mojo pork tenderloin can be served with a variety of sides, such as rice, beans, vegetables, or salad.
  • Leftover mojo pork tenderloin can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Mojo pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the savory mojo sauce and the tender pork tenderloin is sure to please everyone at the table. If you are looking for a new and exciting way to cook pork tenderloin, give this recipe a try. You won't be disappointed!

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