Mojo-Marinated Pork Tenderloin

June 21, 2017

Mojo-Marinated Pork Tenderloin

This is the classic Cuban dish, pernil, but with a healthy twist and still lets you enjoy the authentic Cuban flavors.

Nutrition Facts

  • Serving Size: 1 (4­ounce) piece pork
  • Calories 160
  • Sugars 5 g
  • Carbohydrate 10 g
  • Dietary Fiber 2 g
  • Protein 25 g
  • Cholesterol 75 mg
  • Fat 3.0 g
  • Sodium 450 mg
  • Saturated Fat 1.0 g
  • Potassium 590 mg

This Recipe Serves 5


  • 2 navel oranges, peeled and cut in half 2 lemons, peeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 2 tablespoons distilled vinegar
  • 2 stems fresh thyme, leaves removed from stem 1 (20­ounce) pork tenderloin Nonstick cooking spray


  1. Preheat oven to 400ºF.
  2. Grab your blender to make the mojo marinade. Add orange, lemons, salt, pepper, cumin, garlic powder, vinegar and fresh thyme leaves into the blender. Pulsate the mixture 4 times, then purée for 1 minute. Set aside 4 ounces mojo and add the rest to a resealable plastic bag.
  3. Remove the silver skin from the pork tenderloin. Add pork tenderloin to the resealable plastic bag with the mojo. Marinate pork for at least 20 minutes in the fridge.
  4. Remove the pork tenderloin from the bag (discarding the marinade in the bag) and pa dry with a paper towel. Preheat an ovenproof sauté pan over medium heat, spray with nonstick cooking spray, and wait 10 seconds for oil to come up to temperature. Brown both sides of pork tenderloin in the pan, then place pan in the oven for 15­20 minutes. Internal temperature of cooked pork should read 145ºF.
  5. Remove pork from oven and let it rest for a few minutes so juices redistribute. Drizzle some of the reserved mojo marinade on the pork, and serve.

From Chef Ronaldo’s Sabores de Cuba by Ronaldo Linares