"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mojo-Marinated Pork Tenderloin Recipe

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This recipe for Mojo-Marinated Pork Tenderloin, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Hyland
Added: Tuesday, September 1, 2009


1/2 c olive oil
6 cloves garlic, thinly sliced
1 tsp ground cumin
1/3 c lime juice
1/3 c orange juice
1 1/2 tsp coarse salt
1/2 tsp pepper
1/2 tsp oregano
1/3 c chopped fresh cilantro
2 pork tenderloins (1 1/2 lbs total)

1. Prepare mojo: Heat the oil in a deep saucepan over medium heat. Add the garlic and cumin. Cook until the garlic is fragrant and pale golden brown, about 1-2 minutes. Stir in the lime and orange juices, salt, pepper, and oregano and 1/3 Cup water. Bring sauce to a rolling boil. Let cool to room temperature. Stir in the cilantro.

2. Arrange tenderloins in a baking dish or place in a large Ziploc bag. Pour half the mojo over the pork and let marinate, covered, in refrigerator for at least 3 hours. Turn occasionally.

3. Preheat grill to medium to cook the tenderloins using the indirect method.

4. Arrange tenderloins and grill for 30-40 minutes. To test for doneness, insert meat thermometer in the thickest part of the meat. The temperature should be about 160 F.

5. Transfer the tenderloins to a cutting board and let rest for 3 minutes. Slice the tenderloins crosswise on the diagonal. Spoon reserved mojo over them.

Number Of Servings:
Number Of Servings:




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