Cuban Mojo Pork Tenderloin Plus #FWCon

Roasted citrus Cuban Mojo Pork Tenderloin made with a Citrus IPA served with Grilled Corn and Fresh Cuban Bread

I learned about Mojo from Rachael Ray. Random I know, but I didn’t know what Mojo was until one afternoon, after school, when she made mojo chicken (I think).

Mojo is a sauce made with garlic, oil, and citrus juice. It’s traditionally made with sour or bitter orange juice. I think orange and lime juice works great {I couldn’t find bitter oranges when I looked for them at my local store}. It gives it that tartness that you usually find in a mojo sauce.

For the beer, I went with a citrus IPA. It’s something we always have on hand because my husband is the citrus king 🙂

Another beer I think would work great in this recipe, and a new style I’m starting to enjoy more and more is a sour style beer. They’re tart which would pair well with citrus tartness.

Beers to Try:

In other news:

I’m really excited about attending the Food & Wine Conference this year in Orlando. I can’t make it to the Beer Blog Conference again this year {plane ticket prices are so expensive}, so I decided wine was the next best thing. I’m actually excited to meet a few niche bloggers and network with other food bloggers. Maybe it will give me more motivation to blog more… maybe!

If you’re interesting in attending the conference as well, you can use the discount code below to receive $50 off the full 3-day conference ticket price. Register here using the code FWC15maths.

If you’re not able to attend, you can still follow me on Instagram to keep up with all the fun 🙂 It’s going to be a weekend full of fun, food, and wine! I can’t wait.

Cuban Mojo Pork Tenderloin

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Ingredients

1/4 Cup Extra Virgin Olive Oil
1/4 Cup Beer
1 Large Orange- Zest and Juice
2-3 Limes- Zest and Juice
Handful of Mint Leaves
Handful of Cilantro
1 teaspoon Dried Oregano
3 Cloves Garlic
1/2 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Pounds Pork Tenderloin
1 Medium Onion- Sliced
Extra Lime Slices

Instructions

Combine all the ingredients, minus the pork, onion, and sliced limes, in a blender or food processor. Blend until smooth. Add the blended mixture and the pork into a large bowl or gallon Ziploc bag. Place in the refrigerator overnight.
Preheat oven to 350° F.
Place sliced Onions on the bottom of a baking dish coated with cooking spray. Top the onions with a few slices of lime.
Remove the pork from the marinade and place on top of the onions and lime.
Roast the pork in the oven for 40-50 minutes or until the center reaches 145° F.
Place the remaining marinade in a small sauce pan and simmer over medium heat for 10 minutes. Brush the meat with some of the heated marinade half way through the cooking process.
Once pork is done, remove from the oven and allow to rest for 10 minutes. Slice and serve with the rest of the reduced mojo sauce.

12 Comments

That roasted pork sounds great. My son inlaw is from Cuban descent and cooks with mojo all the time. I will try this. He even put Mojo on the turkey one year and me being from the south it was very different.
Frances Cannon
Linnie’s mom

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Sloane says:

May 27, 2015 at 1:26 pm

Mojo turkey sounds good, too! But I could see it being different from the traditional turkey we’re use too.

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