Mojo Pork Tenderloin Recipes

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MOJO MARINATED PORK



Mojo Marinated Pork image

Provided by Bobby Flay

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 22

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce, recipe follows
Plantains with Rum and Brown Sugar, recipe follows
8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices
1/2 cup dark rum

Steps:

  • Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
  • Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
  • Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
  • Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

MOJO PORK



Mojo Pork image

This mojo pork is super good and super easy...

Provided by richgator

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h20m

Yield 10

Number Of Ingredients 14

1 (3 1/2) pound boneless pork butt, trimmed of excess fat and cut into big chunks
¾ cup chicken broth
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
1 onion, cut into big chunks
1 jalapeno pepper, halved
1 head garlic, cloves separated and peeled
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
2 bay leaves

Steps:

  • Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
  • Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g

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

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

GRILLED PORK TENDERLOIN WITH MOJO SAUCE



Grilled Pork Tenderloin with Mojo Sauce image

Categories     Pork     Quick & Easy     Orange     Pork Tenderloin     Summer     Grill/Barbecue     Oregano     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 juice oranges
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
2 (3/4-lb) pork tenderloins

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.
  • Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.
  • Serve pork drizzled with mojo sauce.

CUBAN STYLE MOJO PORK TENDERLOIN



Cuban Style Mojo Pork Tenderloin image

Categories     Dinner     Pork     Bake     Marinate

Number Of Ingredients 14

1 Pork Tenderloin
1/2 cup Orange Juice - For the Marinade
1/4 cup Lime Juice - For the Marinade
2 clove Cloves of Garlic - For the Marinade
1/2 teaspoons Salt - For the Marinade
1 teaspoon Cumin - For the Marinade
1 teaspoon Dried Oregano - For the Marinade
1/2 teaspoon Red Pepper Flakes - For the Marinade
3 cloves Cloves of Garlic - For the Rub
1/2 teaspoon Salt - For the Rub
1 teaspoon Dried Oregano - For the Rub
1/2 teaspoon Cumin - For the Rub
1/2 teaspoon Red Pepper Flakes - For the Rub
1/2 teaspoon Ground Pepper

Steps:

  • Mash the 2 garlic cloves with the salt, either using a fork or a mortar and pestle. Mix in the cumin, oregano, and red pepper flakes.
  • Combine the garlic/salt mash with the orange juice and lime juice in a gallon zip top bag and add the trimmed pork tenderloin. Press out as much of the air as possible and then place in the refrigerator.
  • Marinade the pork for at least 4 hours, preferably overnight, flipping it occasionally to ensure all parts of the pork are marinaded.
  • When you're ready to start cooking, adjust a rack to the middle position of your oven and preheat it to 425 degrees Fahrenheit and line a baking tray with aluminum foil. This will make your clean up so much easier!
  • While the oven is heating, create your spice rub mixture. Again, smash the garlic and salt together, then combine with the other ingredients. You can actually just put everything in your mortar and pestle it around, if you'd like. If you don't have one, use a fork to mash minced garlic and the salt together, then combine everything with a fork in a small bowl.
  • Remove the tenderloin from the marinade and pat it dry with paper towels. This is really important because it will not brown up well and develop the tasty crust if it's too moist on the outside!
  • Rub the spice mixture into the pork tenderloin as evenly as possible.
  • Place a large skillet over medium/medium-high heat and melt the butter. After the butter has melted and foaming has subsided, add the tenderloin and let it cook without moving it for 3-4 minutes so it can develop a nice, browned exterior. Flip the pork and continue browning, turning when necessary, until all sides are browned. This should take about 8-10 minutes total.
  • Once the tenderloin is fully browned, move it to the prepared baking tray, place in the oven, and cook for approximately 15-18 minutes, or until an instant read thermometer shows 140-145 degrees Fahrenheit.
  • Remove the tenderloin from the oven, tent it loosely with foil, and allow it to sit for 5-10 minuets. After waiting, the internal temperature should be about 150 degrees.
  • Cut on a slight diagonal, serve, and enjoy!

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.

SLOW COOKER MOJO PORK



Slow Cooker Mojo Pork image

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h25m

Yield 16

Number Of Ingredients 13

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

Steps:

  • Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
  • Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
  • Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g

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Cover. Refrigerate at least 1 hour or until ready to serve. 2 For the Pork, mix oil, vinegar and Seasoning in small bowl. Place pork in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. 3 Preheat oven to 450°F. Remove pork from marinade.
From mccormick.com


SLOW COOKER MOJO PORK TENDERLOIN - MOM TO MOM NUTRITION
2017-05-04 Instructions. Combine lime zest, garlic, oregano and cumin. Rub on both sides of pork tenderloin. Place pork tenderloin in slow cooker insert. Add Florida Orange Juice. Cover and cook on high for 4 hours or low for 6 hours. Remove pork from slow cooker. Slice and drizzle with remaining juice and chopped cilantro [optional] before serving.
From momtomomnutrition.com


MOJO PORK TENDERLOIN : EASY HEALTHY RECIPES FROM DR. GOURMET
2 tsp unsalted butter. Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt, and olive oil in a large glass bowl. Place the pork tenderloins in a zipper bag and add half of the marinade. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.
From drgourmet.com


EASY MOJO-MARINATED PORK TENDERLOIN - BADIA SPICES
Directions. Marinate the pork tenderloins in ½ cup Mojo Sauce for 4 hours. Fire up the grill to high heat. Add the tenderloins to the hot grill, making sure the thin end is angled away from the hottest part of the fire. With grill uncovered, sear the tenderloins on high heat for three minutes, rolling them on all sides.
From badiaspices.com


MOJO BAKED PORK TENDERLOIN - TORNADOUGH ALLI
2020-01-31 HOW TO MAKE BAKED PORK TENDERLOIN, STEP BY STEP: In bowl add your marinade ingredients. Whisk them together until combined. Add your pork tenderloins into a gallon sized ziptop bag. Pour marinade over pork and seal bag and marinate for 4-6 hours or longer, then bake at 350 degrees until internal temperature reaches 145 degrees F.
From tornadoughalli.com


GRILLED CUBAN MOJO MARINATED PORK TENDERLOIN WITH FRIED PLANTAINS
In large sauté pan over high heat, warm 2 teaspoons canola oil over high heat. Add pork to sauté pan, cooking on each side until golden brown, about 5 minutes total. Transfer pork tenderloin in sauté pan or onto a baking sheet into the 450°F oven with the plantains. Cook pork until a meat thermometer registers 145°, about 15 to 20 minutes.
From cpr.heart.org


CITRUS MOJO PORK TENDERLOIN RECIPE | HELLOFRESH
Use 1½ tsp cumin. 2. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
From hellofresh.com


OVEN ROASTED CUBAN STYLE MOJO PORK TENDERLOIN - THERESCIPES.INFO
Slow-Roasted Cuban Mojo Pork - Craving California best cravingcalifornia.com. Cover the pork with foil and roast for three hours at 275 then remove the foil, turn the oven up to 325 and continue roasting for an additional 2-3 hours until the pork is golden brown, caramelized, and fork-tender. Step 3. Make the Mojo Sauce Roughly chop the oregano and mint leaves then …
From therecipes.info


BIG ISLAND PORK TENDERLOIN WITH MOJO GLAZE - CHEF ALLI
2021-10-19 How to make Big Island Pork Tenderloin with Mojo Glaze in 5 easy steps – Preheat the oven broiler to high. Meanwhile, combine the seasoning rub ingredients in a small bowl and set aside. Place the pork tenderloins onto a foil-covered work surface; drizzle with a bit of olive oil, then rub the prepared spice rub into the pork on all sides.
From chefalli.com


GRILLED MOJO PORK TENDERLOIN TACOS | MEL'S KITCHEN CAFE
2021-09-26 Instructions. In a medium bowl or large liquid measuring cup, whisk together the orange juice, orange zest, lime zest, lime juice, olive oil, garlic, oregano, salt and pepper. Place the pork tenderloin in a shallow dish or in a large ziplock bag and pour the marinade to cover the pork. Refrigerate and marinade at least 4 hours and up to 24 hours.
From melskitchencafe.com


A PUERTO RICAN-STYLE PORK TENDERLOIN RECIPE WITH MOJO POTATOES …
2021-04-08 Make the pork tenderloin: In a large zip-top bag or bowl, make the adobo by combining the salt, chili powder, oregano, garlic, olive oil and lemon juice. Step 2 Pat the pork tenderloin dry, then...
From washingtonpost.com


MOJO TURKEY TENDERLOIN - SAVORING ITALY
2021-10-11 In medium bowl, add the crushed garlic mixture with the 1/2 cup olive oil and orange juice. Use a fork to mix it all up. Sprinkle salt and pepper on the tenderloin. Transfer the tenderloin to a zipped lock bag or air-tight container. Add the marinade to the bag or container with the turkey tenderloin.
From savoringitaly.com


GRILLED PORK TENDERLOIN WITH MOJO SAUCE RECIPE - RECIPEZAZZ.COM
2017-07-16 To cook pork, heat grill to medium-high heat. Remove pork from refrigerator to allow to come to room temperature as grill heats. Oil grill, then grill pork (turning often) to internal temperature of 145°F, about 15-20 minutes (pork will have slight blush of pink in center). Let rest 5 minutes, then slice thinly diagonally.
From recipezazz.com


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