Marinated Mojo Pork Tenderloin
pine nuts, and a bottled balsamic vinaigrette. Since this makes 2 tenderloins, I have one left over, and I will be making some Cuban sandwiches later this week.
Marinated Mojo Pork Tenderloin: (Recipe adapted slightly from Food & Wine found HERE.)
2-3 lbs Pork Tenderloin (I get the ones that come two to a pack)
salt & pepper
Heavily salt & pepper the tenderloins then add them to a large plastic ziploc bag.
For the Marinade:
3/4 cup olive oil
1 cup chopped cilantro
1/4 cup chopped mint
2T orange zest
3/4 cup orange juice (fresh squeezed)
1T lime zest
1/2 cup lime juice (fresh squeezed)
4 tsp minced garlic (from the jar)
1T dried oregano
2tsp ground cumin
1/4 tsp ground red pepper
Whisk together all marinade ingredients and pour over pork tenderloin. Allow meat to marinate in the refrigerator for 8 hours to overnight.
Heat the grill to 400 degrees. Sear meat on all sides for about 5 minutes per side. If this is done to your liking, take off the grill and allow to rest for 10 minutes before slicing. If you would like a little more doneness (this will depend on the thickness of your tenderloins), reduce the heat to 300 degrees and allow to roast until desire doneness is reached.