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MOJO-MARINATED PORK TENDERLOIN




Source of Recipe


Miami Herald


Recipe Introduction


Source: Adapted by the Orange County register from How to Grill by Steven Raichlen



Recipe Link: http://miamiherald.com

List of Ingredients




½ cup olive oil

8 large cloves garlic, peeled, thinly sliced crosswise

1 teaspoon ground cumin or more to taste

½ cup freshly squeezed lime juice

½ cup orange juice

1 ½ teaspoons coarse salt, or more to taste

½ teaspoon pepper

½ teaspoon ground oregano

¼ cup chopped fresh cilantro or mint

2 to 3 pork tenderloins (1 ½ pounds total)

2 large sweet onions cut into ½-inch thick slices

For serving: 1 navel orange, peeled, sectioned with membranes removed or peeled and sliced



Recipe



Prepare mojo: Heat oil in deep saucepan over medium heat. Add garlic and cumin; cook until garlic is fragrant and pale golden, 1 to 2 minutes.

Do not let garlic brown too much or it will be bitter. Cautiously add lime and orange juice (it may sputter, so stand back). Cautiously add salt, pepper, oregano and 1/3 cup water. Stir and bring sauce to boil. Taste for seasoning, adding salt and/or cumin if needed. Cool to room temperature.

Add cilantro.

Trim tenderloins of silver skin (sinew on exterior), if present. Place in single layer in nonreactive 9-by-13-inch baking pan. Pour half of the mojo over pork and marinate, covered, in refrigerator at least 3 hours, preferably overnight, turning occasionally to ensure even marinating.

Refrigerate remaining mojo to serve as a sauce.

Preheat grill (if using gas, preheat to high). Remove pork from marinade and discard marinade (keeping reserved marinade for sauce). Brush and oil grill grate. Arrange tenderloins on grill. Brush onion with some of the reserved mojo, skewer them crosswise on bamboo skewers or toothpicks. Place on grill. Grill pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its 4 sides, 12 to 16 minutes in all for medium. To test doneness, insert an instant-read thermometer in the thickest part of meat. The internal temperature should be about 155 to 160 degrees.

Onions should be nicely charred after about 4 to 6 minutes per side.

Transfer meat to cutting board and let it rest for 3 minutes. Slice tenderloins crosswise on the diagonal. Fan out slices on plates or platter and top with onions (removed from skewers). Spoon the reserved mojo and garnish with orange segments or slices.

Makes 4 servings.