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Tenderloin with Mojo
Ingredients
Pork:
2 Canadian pork tenderloins
(each 3/4 to 1 lb /350 to 450 g)
3 cloves garlic, slivered
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) EACH: ground cumin, kosher salt, freshly ground pepper
Mojo:
6 cloves garlic, halved
Grated zest of 1 lime
Grated zest of 1 large orange
3 T (50 mL) lime juice
2 T (30 mL) orange juice
1/2 tsp (2 mL) EACH: ground cumin, kosher salt
Freshly ground pepper
1/4 cup (50 mL) extra-virgin olive oil
2 T (30 mL) fresh cilantro, chopped
Directions
Place each tenderloin on a sheet of foil or plastic wrap. Fold thin ends under to create even thickness. Secure with toothpicks if desired. Poke slits all over meat with small, sharp knife. Insert garlic slivers. In a small bowl, mix together oregano, cumin, salt and pepper and rub mixture all over meat. Refrigerate at least 2 hours or overnight.
For mojo: In a small food processor or blender, blend together garlic, zest, juices, cumin, salt and pepper. With machine running, add oil in thin stream until blended and thickened. Stir in cilantro. (Makes about 3/4 cup.) Cover and refrigerate until ready to use. Bring to room temperature before serving.
Unwrap tenderloins. Place on rack in roasting pan. Roast in preheated 475°F (240° C) oven 15 to 20 minutes, or until internal temperature reaches 160°F (71° C). Do not overcook. Let rest, tented with foil, 5 minutes.
To serve, slice pork and drizzle mojo over top.
Yield: Serves 6
Cooking Time: 15 -20 minutes
Preparation Time: 15 minutes
Recipe and photo compliments of Pork Marketing Canada www.putporkonyourfork.com