Pork Tenderloin with Mojo Sauce

  • 2 (about ¾ lb. each) whole pork tenderloins, trimmed of fat
  • 2 Tbsp.  EVOO
  • 1 Tbsp. plus 2 tsp. minced garlic
  • ½ tsp. freshly ground black pepper
  • ½ cup 100% fresh-squeezed orange juice
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. minced cilantro
  • 2 tsp. minced oregano
  • 1 tsp. minced jalapeno pepper
  • ½ tsp. ground cumin

Rub the pork with 1 Tbsp. of extra-virgin olive oil, 2 tsp. of the garlic, ¼ tsp. black pepper.  Cover and refrigerate for at least 1 hour, or overnight.

In a small bowl, mix together the orange juice, lime juice, cilantro, oregano, jalapeno pepper, cumin, remaining evoo, and the remaining 1 Tbsp. chopped garlic.

Preheat an outdoor grill to med-high or brush an indoor grill lightly with olive oil, and heat over high heat till hot but not smoking.  Alternatively, preheat the oven to 450F.

Grill the meat for about 8 minutes.  Turn and cook for 7-9 more minutes to cook evenly.  Alternatively, roast in oven for about 20 minutes.  Let meat rest for 10 minutes before slicing. Serve drizzled with the mojo sauce.

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