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Mojo Pork Tenderloin

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I’ve reclaimed my porch!  After weeks of watching the baby birds grow up on my porch, the birds have finally flown the coop.

They’ve grown up so quickly, and all I have now are their little baby pics.  Here’s a few of the many I took!

Little tiny baby birds

To Little Heads Poking Out Above the Candleholder

Ready to Fly

Now, they’ve flown away… and left a wretched mess behind for me to clean up one day – – UGH!  The good news is that my patio is once again mine.  I have access to my grill again; my flowers have been planted.  All is back to normal here at my place.

My flower boxes have been planted.

And, the beautiful sunset I spotted made the night even better….

I decided to take advantage of the newly-returned grill access by cooking a new grilled pork recipe that surfaced over the past few weeks on The Girl Who Ate Everything.  You might remember me mentioning this site before… afterall, this is the second GWAE recipe I’ve shared on NTTC.  The first was the amazingly delicious Grilled Chicken Bruschetta – – Yum-O.

[Today’s recipe is equally delicious and equally simple to make.  A must-try… this has easily been added to my favorites list.  Enjoy!

Mojo Pork Tenderloin

From The Girl Who Ate Everything

Serves 5

INGREDIENTS

2-3 pound pork tenderloin
1/2 cup olive oil
8 large garlic cloves, minced
1 teaspoon cumin
1/3 cup fresh lime juice
1/3 cup fresh orange juice
1/3 cup water
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 cup chopped cilantro
INSTRUCTIONS
1.  In a small pot heat the oil, garlic, and cumin.  (Note:  I cut the olive oil quantity in half to make the marinade lighter.)
2.  Let the mixure simmer for 2-3 minutes then stir in all of the remaining ingredients and bring to a boil.
3.  Remove marinade from the heat and stir in the cilantro after it cools. Pour marinade over pork either in a covered container or in a large Ziploc bag and marinate in the fridge for at least 24 hours.
4.  After at least 24 hours, remove the pork from marinade, reserving marinade for later use. Preheat the grill to medium heat. Sear the tenderloin on all sides and continue to grill over medium heat for about 20-30 minutes rotating meat when needed until cooked thoroughly. The cooking time will vary depending how thick your tenderloin is. You want it to be slightly firm not gushy when you touch it with the grilling tongs. You want it to be cooked but not dry.
Let pork rest for a couple of minutes before slicing so that the juices can settle back in. Slice pork into 1/2 inch medallions.
5.  For the sauce: Take remaining marinade and bring once again to a boil in a small pot. Reduce the heat and let it simmer for 3-4 minutes.
To serve: Pour sauce over sliced pork. For a pretty presentation slice limes and oranges and place them on the plate next to the tenderloin and grilled onions.

You can also add your pork to a salad.

The tenderloin was incredibly flavorful.  The citrus + the mexican spices made for a terrific and tasty piece of pork.  I ended up marinading the pork for about 36 hours.

If you enjoy pork, you really should try this recipe.  It’s really redonkulous.  That sauce that you cook down on the stove really adds an extra special zing to the pork – – one you’ll certainly not want to miss!

Special thanks to The Girl Who Ate Everything for sharing such a fabulous dish!  Check out her site for other delicious dishes!  xoxo

Per 1/5 recipe serving:

CAL 244; FAT 5g; SAT FAT 2g; CARB 5g; FIB 1g; PROT 42g; SUG 2g

WW Points+: 6; WW Smart Points: 4

Related posts:

Asian Summer Rolls with PB2 Peanut Sauce
Beef Tenderloin with Mushroom Gravy
Gooey Butter Cake

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