Pork tenderloin and mojo sauce is a juicy, flavorful dish combining tender pork with a zesty citrus-garlic sauce. It’s seared, roasted and finished with a vibrant sauce.
Easy to Make Pork Tenderloin and Mojo Sauce
Description
Pork tenderloin and mojo sauce is a juicy, flavorful dish that combines tender pork with a zesty citrus-garlic sauce. It's seared, roasted and finished with a vibrant sauce.
Ingredients
Instructions
PREPARE THE PORK TENDERLOINS
Rinse the pork tenderloins under cold water and pat them completely dry with paper towels. Trim any excess fat or silver skin using a sharp knife. Season the tenderloins generously with salt and pepper, ensuring even coverage. Place the tenderloins on a clean plate and let them sit at room temperature while preparing the marinade.
Tip: Allowing the pork to come to room temperature before cooking ensures even cooking throughout.
MAKE THE MOJO MARINADE
Combine the minced garlic, orange juice, lime juice, cumin and oregano. Whisk the ingredients until well blended. Taste the marinade and adjust the seasoning with a pinch of salt if needed. Pour half of the marinade over the pork tenderloins, ensuring they are evenly coated. Reserve the other half of the marinade for later use. Cover the pork and let it marinate for at least 10 minutes or longer if time allows.
Tip: For deeper flavor, marinate the pork for up to 2 hours in the refrigerator, but make sure to bring it back to room temperature before cooking.
SEAR THE PORK
Heat a large skillet or oven-safe pan over medium-high heat. Add a drizzle of oil and swirl it to coat the bottom of the pan. Once the oil is hot and shimmering, add the marinated pork tenderloins. Sear each side for 2-3 minutes, turning with tongs, until a golden-brown crust forms.
Tip: Avoid overcrowding the pan; searing the pork in batches will help develop a better crust.
ROAST THE PORK
Preheat the oven to 200°C. Once the pork is seared, transfer the skillet directly to the preheated oven (if your pan isn’t oven-safe, transfer the pork to a baking dish). Roast the tenderloins for 12-15 minutes or until the internal temperature reaches 63°C for medium-rare or 70°C for well-done. Use a meat thermometer for accuracy.
Tip: Let the pork rest for 5 minutes after roasting to allow the juices to redistribute, ensuring tender and juicy slices.
HEAT THE RESERVED MARINADE
While the pork rests, pour the reserved marinade into a small saucepan. Heat it over medium heat, stirring occasionally, until it begins to simmer. Let it cook for 2-3 minutes to reduce slightly and intensify the flavor.
Tip: Cooking the reserved marinade ensures it’s safe to use as a sauce. Do not use marinade that hasn’t been cooked.
SERVE THE PORK TENDERLOIN WITH MOJO SAUCE
Slice the rested pork tenderloin into 1-2 cm thick medallions. Arrange the slices on a serving platter or individual plates. Drizzle the warm mojo sauce over the pork and serve immediately. Garnish with additional lime wedges if desired for an extra burst of freshness.
Tip: Pair the dish with rice, roasted vegetables or a fresh salad to complete the meal.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 270kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 90mg30%
- Sodium 380mg16%
- Total Carbohydrate 4g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
skillet, oven-safe pan, citrus juicer, garlic press, meat thermometer
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