Mojo Pork Tenderloin

After enjoying some super tasty Mojo Pork Sandwiches in Puerto Rico, I really wanted to make them at home. The marinade makes the pork super flavorful and really tender, just like the ones I had. I use this recipe for easy sandwiches all week or for a special dinners. It's got a great mix of flavors and feels just like the incredible food I had in Puerto Rico.

Pork:

• 1 pork tenderloin (about 1–1½ lbs)

Mojo Marinade:

• Juice of 1 orange

• Juice of 1 lime

• ¼ cup olive oil

• 6 garlic cloves, smashed

• 1 tablespoon dried oregano

• 1 teaspoon garlic powder

• 1 teaspoon cracked black pepper

• ¼ cup chopped fresh cilantro

• ½–1 teaspoon crushed red pepper (to taste)

• Salt, to taste

Instructions

• In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, garlic powder, cracked black pepper, cilantro, crushed red pepper, and salt.

• Add the pork tenderloin and coat well. Cover and refrigerate for at least 4 hours or overnight.

• Remove the pork from the marinade, letting excess drip off, and set the marinade aside.

• Heat a skillet over medium-high heat and sear the pork on all sides until browned, about 2–3 minutes per side.

• Transfer the pork to a 400°F oven and bake until the internal temperature reaches 135°F for medium rare about 10-15 minutes, 145°F for medium about 15–25 minutes. Remove and let rest 5–10 minutes before slicing.

• While the pork rests, pour the used marinade into a saucepan. Bring it to a full boil and cook for at least 5–7 minutes to ensure it is fully heated through and safe. Continue simmering until the garlic cloves are soft and tender.

• Remove from heat and use a hand blender to blend the sauce until smooth. If you’d like it slightly thicker and silkier, you can blend in 1 tablespoon of butter at the end.

• Spoon the warm blended mojo sauce over the sliced pork and serve.