Mojo Roasted Pork Tenderloin
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.
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
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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.
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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.
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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.
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4
Heat an oven-safe skillet over high heat. Sear the tenderloin on all four sides until browned, about 1-2 minutes per side.
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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.
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6
Slice into medallions and arrange on a platter. Garnish with 1/4 cup chopped fresh cilantro and 8 orange slices (for serving).