Mojo Pork
"Rob Rainford's cuban style pork on the grill... this citrusy and slightly spicy flavor makes for a nice change from the usual barbeque fare."
photo by Whipper
- Ready In:
- 28mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 pork tenderloin
-
Mojo Marinade
- 3⁄4 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1 teaspoon orange rind, grated
- 1 teaspoon lime peel, grated
- 1⁄2 cup onion, chopped
- 1⁄4 cup fresh cilantro, chopped
- 3 garlic cloves, coarsely chopped
- 2 tablespoons dried oregano
- 1 teaspoon ground cumin
- 1⁄2 cup olive oil
- salt and pepper, to taste
directions
- Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
- Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
- Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
- Preheat grill to 350°F.
- Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
- Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
- Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
- Warm reserved mojo marinade to use as a dipping sauce.
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Reviews
-
This is a great tasting recipe and very authentic. I served it with Victor 52 Cuban Black Beans and Rice and it was a smash hit!<br/>One time instead of fresh loin, we had a huge pork roast that had been roasted and was put in freezer--so I just put marinade over the thawed sliced pork and left for 24 hr. and then baked for about 2-3 hr. until flavors mingled and it was not dry. -
Recipe was good. I did like the flavor and appearance of the marinade--my only issue with it is that it wasn't very strong. Even after marinating, my pork only had small hints of an orange juice flavor. Overall we still enjoyed it though -
I loved making this! It was so easy to make and it tasted great! My housemates all crowded around the kitchen and asked for 2nds and 3rds! I am going to make it again really soon for my parents and siblings. -
Absolutely great recipe! We added a serrano pepper into the marinade just cause we like heat. However, the recipe as it stands is just wonderful. Thank you! -
This spicy/sweet pork was a hit at our house! The marinade made the meat so juicy and flavorful that we didn’t need any dipping sauce. I served it with Parmesan Squash Toss #59488, roasted garlic smashed potatoes, and a nice Merlot. I’ll definitely be making this one again. Thanks for sharing such a great recipe!
RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
