Grilled Pork Tenderloin with Cuban Mojo Sauce
This sauce is fantastic for marinating any meat or fish, but this pork version is authentically Cuban, and we found it irresistible. Scramble recipe tester Debbie Firestone gave this recipe 10 out of 10, and described it as “out-of-this-world delicious!”
Ingredients
- 1 1/2 lbs. pork tenderloins, or 1 whole chicken cut into parts
- 2 limes juice only, 1/4 cup
- 1/4 cup orange juice
- 1 tsp. dried oregano or 1 Tbsp. fresh
- 1 tsp. kosher salt, sea salt, or other coarse salt
- 1/2 tsp. ground cumin
- 1/2 tsp. black pepper
- 4 cloves garlic minced, about 2 tsp.
- 2 Tbsp. extra virgin olive oil
Instructions
- Put the pork (or chicken) in a flat dish large enough to hold it in one layer. In a large measuring cup or a bowl, mix together all the remaining ingredients and pour them over the meat, flipping it a couple of times to coat it. Marinate the meat, covered and refrigerated, for at least 30 minutes and up to 12 hours, flipping it once or twice.
- Preheat the grill to medium heat (about 400 degrees, if you are using a gas grill). (Alternatively, you can bake it with the marinade at 400 degrees for 25 – 30 minutes.)
- Remove the meat from the marinade, reserving the marinade, and grill it for 20 – 25 minutes (or 5 – 10 minutes longer for bone-in chicken), flipping it once, until it is no longer pink in the middle.
- When the meat is almost done cooking, pour the reserved marinade into a small saucepan, bring it to a boil, and simmer it for 2 minutes to kill any bacteria. Cut the tenderloin into thin slices to serve it, pouring the cooked marinade over it.
Slow Cooker Directions:
- Put the pork (or chicken) into the slow cooker. In a large measuring cup or a bowl, mix together all the remaining ingredients and pour them over the meat, flipping the meat to coat it. Add water or stock to almost cover the meat. Cook on low for 6 - 7 hours until it is just cooked through. Let the meat rest a few minutes before cutting. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Juice the limes, combine the spices, peel the garlic, make the marinade and marinate the meat in the refrigerator.
Scramble Flavor Booster: Double the cumin and black pepper, add a few drops of hot pepper sauce, such as Tabasco, to the marinade.
Tip: While providing plenty of vitamins and minerals, many cuts of today’s pork are as lean or leaner than chicken. Like in this recipe, marinating the meat first can keep it from drying out as it cooks.
Nutritional Information Per Serving (% based upon daily values): Calories 280, Total Fat: 13g, 20%; Saturated Fat: 3g, 15%; Cholesterol: 110mg, 37%; Sodium: 570mg, 24%; Total Carbohydrate: 4g, 1%; Dietary Fiber: 0g, 0%; Sugar: 2g; Protein: 36g
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