Grilling,  Mexican,  Pork,  Recipes

Mojo Pork Tenderloin

I love pork tenderloin! Grilled or roasted – it always turns out yummy and juicy. Think of it as a blank canvas, much the same as a skinless, boneless chicken breast – you can add any flavor profile to it and create an interesting and delicious meal. This marinade is so easy and the pork tastes incredible. Pork tenderloin is a great option for a quick family meal, or double this recipe and you have a ideal main dish for a crowd. It’s much easier to move a few pork tenderloins around the grill instead of tons of chicken breasts. Try this pork as the centerpiece of a make-your-own taco bar. Ours had thin slices of pork, flour tortillas, my grilled salsa (recipe link below), sour cream, Mexican rice (I had a ziploc of it frozen from our last Mexican dinner), shredded cheese and my incredible black bean salad (recipe coming soon). When I talk about how to make dinner kid-friendly this meal is a perfect example of how to do that – each person gets to make their own taco so everyone enjoys their dinner. I round this meal out with a big platter of raw veggies – my kids love vegetables so they can supplement their VERY basic tacos (pork, cheese and tortilla) with a few handfuls of vegetables, and dinner is done!

This picture shows the recipe doubled - normally you will grill 1 package of pork which contains 2 pork tenderloins.
This picture shows the recipe doubled – normally you will grill 1 package of pork which contains 2 pork tenderloins.


My go-to¬†Mexican inspired salad dressing is this delicious honey-lime vinaigrette. Try it the next time you make tacos, enchiladas….

You have to try this salsa! It is sooo good!

Mojo Pork Tenderloin
Author: Kate Wagner
Serves: 8
Love the Cuban flavors of this marinade, Mojo always say “summer” to me. Make sure to use fresh oregano, it really is the centerpiece of this marinade. I served this pork as part of a taco bar, but it could easily stand alone with rice and a salad. Happy cooking!
  • 3 tbsp Oregano, finely chopped
  • 1/4 cup Canola oil
  • 1/4 cup Orange juice
  • 2 Limes, zested and juiced
  • 4 tsp Minced garlic
  • 1 tsp Kosher salt
  • 2 1/2 lbs Pork tenderloin, trimmed (the package will have 2 smaller pork tenderloins around 1 1/4 lb each)
  1. In a small bowl whisk together the oregano, canola oil, orange juice, lime zest and juice, minced garlic and Kosher salt.
  2. Place tenderloins in a Ziploc bag. Pour marinade over the pork. Marinate in the refridgerator for at least 2 hours or up to 8 hours. Remove from fridge 30 minutes before grilling to allow the pork to lose some of its chill.
  3. Prep grill with canola spray and preheat burners to low. Close the lid and allow the grill to heat up for 5-10 minutes.
  4. Place pork on the grill and cook it for 10-15 minutes on each side. The pork is ready to come off the grill when it has an internal temperature of 150 degrees. Let it rest on a platter for 10 minutes before slicing so it can finish cooking (the temperature will increase another 10 degrees) and the juices can redistribute.


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