We had a great pork tenderloin, potato casserole, pinto beans, frozen fruit
salad and bread sticks. In the recipe for the pork, I used a small can of
orange juice concentrate and added water to make 1-1/2 cups. I also used
cilantro instead of parsley.

* Exported from MasterCook *

Mojo-Marinated Pork Tenderloin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Grilling

Amount Measure Ingredient -- Preparation Method
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Mojo-Marinated Pork Tenderloin

A lively herb-and citrus-perfumed cross between a sauce and a relish, Cuban
inspired mojo makes a potent marinade and sauce for tenderloin. We picked up the
idea in south Florida, but the Caribbean sparkle seems even finer in a cooler
clime.

Serves 6

 
Mojo Marinade and Sauce
Juice of 3 large oranges (approximately 1-1/2 cups)
Juice of 2 large limes
6 tablespoons olive oil
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano
1 teaspoon salt
2 plump garlic cloves, minced Two 12-ounce to 14-ounce sections of pork tenderloin
Avocado slices and red-ripe tomato slices, for garnish

At least 2-1/2 hours and up to the night before you plan to grill the pork
tenderloins, mix the mojo ingredients in a small bowl. Place the tenderloins in
a plastic bag and pour about two-thirds of the mojo over them; cover the
remaining mojo. Refrigerate the pork and the remaining mojo, which will become a
sauce.

Remove the pork from the refrigerator, drain it, and blot any excess moisture
from it. Let the pork sit covered at room temperature for 20 to 30 minutes.

Fire up the grill for a two-level fire capable of cooking first on high heat (1
to 2 seconds with the hand test) and then on medium heat (4 to 5 seconds with
the hand test).

Transfer the tenderloins to the grill, arrange them so that the thin end is
angled away from the hottest part of the fire. Grill the tenderloins uncovered
on high heat for 3 minutes, rolling them on all sides. Move the tenderloins to
medium heat and estimate the rest of the cooking time according to the thickness
of the meat. Thin tenderloins (about 1-1/2 inches in diameter) need an
additional 10 to 12 minutes on medium, and fat ones (about 2-1/2 inches in
diameter) require up to 25 minutes. Continue rolling the meat on all sides for
even cooking. The pork is done when its internal temperature reaches 155 degrees
F. to 160 degrees F.

If grilling covered, sear the tenderloins first on high heat uncovered for 3
minutes, rolling them on all sides. Finish the cooking with the cover on over
medium heat for at least 8 to 10 minutes (for 1-1/2 inch diameter meat) or up to
20 minutes (for 2-1/2 inch diameter meat).

Carve the pork into thin slices, garnish with avocado and tomato and serve hot
accompanied by the reserved mojo. For a fiesta, serve a salad of black beans,
rice, corn, and red bell peppers followed by Pina Colada Pinapple Spears.

Technique Tip:

Consider turning this tenderloin into a sandwich, the way most mojo-flavored
pork is served in Florida. On toasted Cuban bread or a split crusty roll, pile
the meat, a slice of ham, black beans, and sharp cheese, all topped with more
mojo. Immensely sloppy and intensely good, the sandwich demands lots of napkins.
Recipe from:

Born to Grill
by Cheryl Alters Jamison and Bill Jamison

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