Cuban Mojo Pork Tenderloin

So, About This Cuban Mojo Pork Tenderloin…

I’ll be straight with you: I don’t remember the first time I made Cuban Mojo Pork Tenderloin, but I’m pretty sure it was one of those “look what’s in the fridge, let’s see what happens” nights. We’d just come back from a little trip to Miami, so basically my brain was 90% sunshine and 10% garlic at the time. The first go was…not legendary, but my kids (who are much too honest) went back for seconds, so I’ll call that a win. These days, I make it without checking the recipe, which I feel is peak home-cook status. Also, the leftovers make a mean sandwich, but more on that later.

Why You’ll Love This (or At Least Why My Family Does)

I make this when I want dinner to feel special, but I can’t be bothered to spend three hours over the stove. My husband says it reminds him of holidays with his abuelita (even though he’s 100% Irish, but whatever), and my neighbor once asked if I sell the marinade by the jug. The best part? This pork is juicy as all heck but secretly pretty forgiving—even if you go a smidge over on the cook time, it’s still good. (Just don’t ask me about the time I tried grilling it directly over coals. Charcoal does not count as seasoning.)

What You Need (And What I Sometimes Sub In)

• 2 pork tenderloins (about 2 lbs total; I use whatever’s cheapest at the store, honestly)
• 1/2 cup fresh orange juice (or legit, I’ve used the stuff from a carton—don’t tell anyone)
• 1/4 cup lime juice (about 2-3 limes, or just bottled in a pinch. My grandma swears by fresh, though)
• 4-5 garlic cloves, smashed (if I’m lazy, 1 big spoonful of jarred minced garlic works… it’s fine, promise)
• 1 tsp dried oregano (you could double this for a more herby vibe)
• 1 tsp ground cumin (sometimes I skip it and nobody has noticed)
• 1/4 cup olive oil (I use the cheapest brand, no shame)
• 1-2 tsp salt (I eyeball it, and maybe add a pinch more at the end)
• 1/2 tsp black pepper
• Zest of 1 orange (totally optional—I forget about this step all the time)

How To Do It (I Promise It’s Easy)

1. Marinate That Pork
   Mix up the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, pepper, and the orange zest if you remembered it. Whisk or just stir it all together in a big bowl. Drop your tenderloins in, give ’em a roll to coat well, and either cover it up or pop into a food-safe bag.
   Marinate for at least 45 minutes, but really overnight is magic (if you think ahead—if not, just go with what you got).
2. Get Cooking!
   Set your oven to 425°F (220°C). Grab a big oven-proof skillet (or just use a baking dish). Sear the pork quickly on all sides—about 2 minutes per side. Or, honestly, if you’re in a rush, just chuck the whole thing in the oven and roast 25-30 minutes, turning halfway. (This is where I usually sneak a taste… and may end up burning my tongue every time—old habits.)
3. Check It
   Stick in a meat thermometer if you’ve got one. You want 145°F. But if it’s a bit over, don’t stress—just call it “extra caramelized”.
4. Let It Rest (I Always Forget This)
   Pull out the pork and, I kid you not, let it rest 7-8 minutes. Otherwise, the juices run everywhere, and you’re left with sad, dry slices. Learned this one the hard way.
5. Slice & Serve
   Cut into thick-ish slices. Drizzle those gorgeous juices from the pan over the top unless you dumped them down the drain already (ugh, done that) and you’re set.

Little Nuggets I Picked Up Along the Way

• If you forget to marinate, just poke the pork with a fork a bunch before pouring the marinade on. It’s not the same, but it helps.
• Don’t get stuck on exact measurements—I’ve used a “glug” of orange juice when I couldn’t find my measuring cup.
• I tried marinating in a plastic bag for “easy cleanup,” but then the bag leaked somehow… so I just use an old mixing bowl now and deal with the extra dish.

Variations (Because I Can’t Help Experimenting)

• I once subbed in grapefruit instead of orange—it was… interesting. Not my favorite but some people dig it.
• Used chicken thighs when the store was out of pork and honestly, it was still pretty tasty (just watch the cook time—chicken dries out sooner)
• Tried tossing in some chopped herbs like cilantro—fantastic if you like things green and fresh. My kids, not so much.
• Sorry, I did try pork loin instead of tenderloin once, thinking “what’s the difference?” Turns out, it’s not as juicy or quick. Wouldn’t recommend unless it’s all you have.

Equipment I Usually Use (But You Don’t Strictly Need)

• Ovenproof skillet (But a regular frying pan + baking dish does the trick. Or just use a sheet tray… it ain’t fancy.)
• Meat thermometer (Helps, but if you don’t own one, cut into the thickest part—if it’s a bit pink and juices run clear, you’re good. Experience: once I got paranoid and overcooked; it was still edible, whew!)
• Tongs or a big fork (or your fingers, if you like living dangerously—I have scars to prove this isn’t always a great idea)

How to Store It (But Let’s Be Real, It Disappears Fast)

Toss leftovers (if there are any—rare event at my place) in a container and keep in the fridge for up to 3 days. It reheats pretty well for sandwiches or sliced over salad. I hear you can freeze it, but honestly, mine’s never made it that far. Maybe yours will.

How I Like to Serve It (And Maybe You Will Too)

Traditionally, Cubans serve this with rice and black beans—can’t argue with that. I also love it with plantains if I have time or, honestly, just some tortillas for pork tacos. Sometimes I slice it up cold and pile it into crusty bread with mustard and pickles. Isn’t that a thing in Cuba? Well, it should be.

Things I Learned (“Pro” Tips, Supposedly)

• Don’t rush the marinade—one time I tried doing just 20 mins, and it tasted like, well, plain pork with a hint of sadness.
• Letting the pork rest is not optional unless you enjoy chasing juice puddles all over your countertop.
• If you think it’s done, give it 2 more minutes—except that time I gave it 10 more and nearly ruined dinner.

Real Questions, Honest Answers (FAQ)

• Can I use pork loin?
  Technically, yeah, but the texture is drier and you’ll need to cook it longer. If you do, maybe add some sauce after, because it’ll need it.
• Do I really need fresh citrus juice?
  Fresh is best, but busy folks use bottled. Nobody in my house has complained. In fact, my cousin thought it tasted “fancier” with carton juice (no clue why).
• Can I grill this instead of roasting?
  Absolutely! But keep a close eye—grills can go from zero to “smoke alarm” quickly. Also, oil your grates or the pork sticks (voice of experience here).
• How spicy is it?
  It’s not. Unless you toss in a chili or hot sauce—sometimes I sneak in a pinch of chili flakes for myself, but then the kids give me that look.
• What if I don’t have oregano?
  If you leave it out, it’ll still be good. Thyme’s okay too. Sometimes I just use “Italian blend” and call it a day.

Anyway, don’t overthink it. Dinner is supposed to be fun, pork is forgiving, and if it’s not flawless—well, at least your house will smell amazing. If all else fails, hide the evidence and order a pizza (just take the trash out first!).

★★★★★ 4.50 from 9 ratings

Cuban Mojo Pork Tenderloin

yield: 4 servings

prep: 20 mins

cook: 35 mins

total: 55 mins

A flavorful Cuban-style pork tenderloin marinated in a zesty mojo sauce featuring citrus, garlic, and fresh herbs. Perfectly roasted for a juicy, tender main course.

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Ingredients

• 2 lbs pork tenderloin
• 1/2 cup fresh orange juice
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   In a large bowl, combine orange juice, lime juice, garlic, olive oil, oregano, cumin, salt, and black pepper to make the mojo marinade.
2. 2
   Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
3. 3
   Preheat the oven to 425°F (220°C). Remove the pork from the marinade and place it on a roasting pan. Discard remaining marinade.
4. 4
   Roast the pork tenderloin for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
5. 5
   Let the pork rest for 5-10 minutes before slicing. Serve with your favorite side dishes.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 280cal

Protein: 37 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 7 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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