Nitrate & Nitrite Free 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
- 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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