Nickel Allergy Friendly Cuban-Style Mojo Pork Tenderloin
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Learn more →Ingredients
4 servings
For the mojo marinade
- 1 ½ lb pork tenderloin (1 piece)
- ½ cup fresh orange juice (from about 2 oranges)
- 3 tbsp fresh lime juice (from about 2 limes)
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp fine sea salt
- ¼ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the orange juice, lime juice, garlic, 2 tablespoons of the olive oil, dried oregano, turmeric, ginger, salt, and cilantro until combined.
- 2
Reserve 3 tablespoons of the marinade in a separate small bowl and set aside for basting. Place the pork tenderloin in a large zip-top bag or shallow dish and pour the remaining marinade over it. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.
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