Mojo Pork Tenderloin with Mango Salsa
This citrusy and garlicky version of mojo sauce is inspired by Cuban cuisine. Sour oranges are typically used, but they’re difficult to find stateside, so you can use a combo of navel orange and lime juices. Herbal oregano and smoky cumin add depth of flavor to the marinade, which takes as little as 4 hours to make an impact. Top the grilled tenderloin with a spicy-sweet salsa, and you’ve found your way to the Caribbean.
prep time
15 mincook time
25 minIngredients
1 medium navel orange, halved
3 limes, halved
2 large garlic cloves, grated
2 Tbsp. fresh oregano leaves
3 Tbsp. olive oil
2 tsp. kosher salt, plus more for seasoning
½ tsp. ground cumin
¼ tsp. freshly ground black pepper
1 to 1¼ lb. Niman Ranch pork tenderloin
1 large mango, cut into ½-inch cubes
1 cup cherry tomatoes, quartered
3 Tbsp. finely chopped shallot
1 jalapeno, halved lengthwise, seeded, and thinly sliced
Cooked rice and black beans, for serving (optional)
Cooking Instructions
- Zest and juice orange. Zest 1 lime; juice 2. In a medium bowl, whisk together, zests and juices, grated garlic, oregano, 2 tablespoons olive oil, 2 tsp. kosher salt and black pepper until combined. Place pork tenderloin in a resealable plastic bag. Pour in marinade, seal bag, and gently move pork around until it is evenly coated. Refrigerate at least 4 hours or overnight.
- Remove pork from the refrigerator 1 hour before cooking. In a medium bowl, combine mango, tomatoes, shallot, as many jalapeno slices as desired, juice from remaining lime, remaining 1 tablespoon olive oil, and a large pinch of salt. Gently toss and set aside.
- Heat a grill or grill pan to medium-high heat. Grill for 15 to 20 minutes, rotating every 3 to 4 minutes, until the temperature is just under medium. Rest for 5 minutes; temperature will reach 145 degrees.
- Thinly slice pork and place on a large platter. Spoon mango salsa on top. Serve with rice and black beans alongside, if desired.
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