Cuban Style Mojo Pork Tenderloin Recipes

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CUBAN PORK CHOPS WITH MOJO



Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.

MOJO PORK TENDERLOIN



Mojo Pork Tenderloin image

Make and share this Mojo Pork Tenderloin recipe from Food.com.

Provided by Gourmet Muse

Categories     Pork

Time 1h

Yield 4 4 ounce servings, 4 serving(s)

Number Of Ingredients 9

2 navel oranges, juice of
1 lime, juice of
1/4 cup flat leaf parsley (chopped fine)
1 tablespoon fresh oregano (chopped fine)
1 teaspoon fresh thyme leave
1 garlic clove (minced)
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
16 ounces pork tenderloin (well trimmed)

Steps:

  • Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt and olive oil in a large glass bowl. (This makes approximately 3 cups.).
  • Place the pork tenderloins in a zipper bag and add two cups of the marinade. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.
  • When you are ready to cook the pork, place a large non-stick skillet in an oven and preheat to 450°F.
  • While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Strain the cup of extra marinade in a small sauce pan over high heat and bring to a boil. Reduce the heat to medium and simmer gently to reduce by half.
  • Remove the pork tenderloins and place them on a plate. Strain the remaining marinade and discard the strained herbs and garlic, reserving the liquid.
  • Place the pork tenderloins in the preheated pan and return the pan to the oven. Cook for about 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared. After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.
  • As the pork cooks and the marinade is reduced, continue to baste with 1/4 to 1/2 cup at a time to create a caramelized glaze on the pork. It should take 20 - 25 minutes to reach an internal temperature of 160°F As the pork is finishing, add the remaining marinade to create a syrupy sauce.
  • Remove the pork from the oven and let rest on the counter for about 3 minutes before carving. Serve with the reduced sauce from the pan.

Nutrition Facts : Calories 189.9, Fat 9.6, SaturatedFat 2.6, Cholesterol 74.8, Sodium 203.4, Carbohydrate 1.5, Fiber 0.3, Sugar 0.2, Protein 23.5

INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

MOJO PORK TENDERLOIN



Mojo Pork Tenderloin image

Delicious and easy. When planning, please allow for at least 8 hours of marinade time. Leftovers (if you have any) are perfect for a Cuban sandwich.

Provided by PanNan

Categories     Cuban

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

8 limes, juiced
2 oranges, juiced
1 orange, sliced
1 bulb of garlic, peeled and crushed
1 tablespoon ground cumin
1/2 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup cilantro, chopped
1 1/2 lbs pork tenderloin

Steps:

  • Juice two of the oranges and all of the limes into a bowl. Add the garlic to the bowl along with a quarter cup of freshly chopped cilantro. Whisk in your cumin, salt, pepper, and olive oil.
  • Pour the marinade into a plastic bag and add your tenderloin. Set aside in the fridge for six hours, (overnight if you can, but 6 hours will get you 90% of the way there).
  • Once the meat is done marinating, preheat your oven to 350 degrees F, and grab a cast iron pan, add a few ounces of vegetable oil and proceed to bring it up to medium-high heat on your stovetop.
  • Take your tenderloin and place it in your hot pan allowing it 60 seconds or so on a side before giving it a quarter turn. After the third turn remove from heat and slide in your probe thermometer.
  • Set the thermometer to 145 degrees F and move the whole pan to the oven. It should take about 30 - 45 minutes to reach the desired temperature Once done remove from the pan and allow to rest 15 minutes before cutting.

Nutrition Facts : Calories 547.1, Fat 33.8, SaturatedFat 5.8, Cholesterol 110.7, Sodium 968.1, Carbohydrate 29, Fiber 6.5, Sugar 11.6, Protein 37.8

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