Mojo Roasted Pork Tenderloin

Name: Mojo Roasted Pork Tenderloin
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.5 lbs pork tenderloin, silver skin removed; 1/4 cup fresh orange juice; 1/4 cup fresh lime juice; 6 garlic cloves, minced; 3 tbsp olive oil; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 bay leaves; 1/4 cup fresh cilantro, chopped; 8 orange slices (for serving)

Pork tenderloin marinated in a garlicky Cuban mojo of citrus juice, oregano, and cumin, then oven-roasted to juicy perfection. A lean, flavor-packed Whole30 dinner. Plan ahead: marinate at least 2 hours, ideally overnight.

55 minMediumServes 4340 cal/serving

CubanDinnerOvenWhole30PaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs pork tenderloin, silver skin removed
1/4 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, minced
3 tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 bay leaves
1/4 cup fresh cilantro, chopped
8 orange slices (for serving)

Instructions

1

Whisk together 1/4 cup fresh orange juice, 1/4 cup fresh lime juice, 6 minced garlic cloves, 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp ground cumin, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper in a bowl to make the mojo marinade.
2

Place the 1.5 lbs silver skin removed pork tenderloin in a zip-top bag or shallow dish. Add the 2 bay leaves and pour in the mojo marinade. Seal and refrigerate for at least 2 hours, ideally overnight.
3

When ready to cook, preheat the oven to 425°F (220°C). Remove the tenderloin from the marinade; discard the marinade and bay leaves.
4

Heat an oven-safe skillet over high heat. Sear the tenderloin on all four sides until browned, about 1-2 minutes per side.
5

Transfer the skillet to the oven and roast until the internal temperature reaches 145°F (63°C), about 15-20 minutes. Let rest 5 minutes before slicing.
6

Slice into medallions and arrange on a platter. Garnish with 1/4 cup chopped fresh cilantro and 8 orange slices (for serving).

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Questions

What oven temperature does Mojo Roasted Pork Tenderloin need?

For Mojo Roasted Pork Tenderloin, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 20 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Mojo Roasted Pork Tenderloin?

Step 5 reads: "Let rest 5 minutes before slicing." Heat drives the juices toward the center. The rest in step 5 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is Mojo Roasted Pork Tenderloin low-carb?

A serving of Mojo Roasted Pork Tenderloin carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How many calories are in Mojo Roasted Pork Tenderloin?

One serving (the recipe makes 4) is about 340 calories, with 38 g protein, 8 g carbohydrate and 16 g fat, plus 1 g fiber and 640 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Mojo Roasted Pork Tenderloin can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Seal and refrigerate for at least 2 hours, ideally overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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