Marinated Mojo Pork Tenderloin

I LOVE marinated meat, especially during grilling season. This has a tang to it from the citrus and the lime that is just awesome. You could add more heat by adding some more red pepper or by adding a chopped jalapeno to the marinade. You can really make this fit your flavor!! Last night, we served this over a salad with Parmesan cheese, sliced strawberries, grape tomatoes,
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.

Happy Cooking!

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