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Dinner Recipes

Grilled Cuban Mojo Marinated Pork Tenderloin

Pork tenderloin marinated in garlic, cilantro, and a trio of fruit juices is at the heart of this tasty meal that’s served with plantains!


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 3/4 c. chopped fresh cilantro
  • 3/4 c. orange juice
  • 1/3 c. lemon juice
  • 1/3 c. lime juice
  • 1/4 c. coarsely chopped scallions
  • 2 tbsp. coarsely chopped scallions
  • 8 cloves garlic
  • 1 tsp. ground cumin
  • 1 1/4 lb. lean pork tenderloin
  • peeled, cut into 1/2-inch thick slices
  • 2 tbsp. oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper


In food processor, combine 1/2 cup cilantro with juices, 1/4 cup scallions, garlic, and cumin; process until smooth. Transfer 1/3 of mixture to bowl; cover and refrig­erate. Transfer remaining mixture to shallow baking dish. Add pork; turn to coat in mixture. Cover; refrigerate 2 hours to overnight.

Preheat oven to 450 degrees Fahrenheit. Prepare grill to medium­-high heat. Line baking sheet with foil; coat with cooking spray. Toss plantain slices with 1 1/2 Tbs. oil, 1/8 tsp. salt and 1/8 tsp. pepper; arrange in even layer on baking sheet. Bake 15 minutes; turn slices over. Bake10­ to 15 minutes until crisp and browned.

Remove pork from marinade. Wipe pork dry; coat with remaining oil, salt, and pepper. Grill 15­ to 20 minutes, turning, until thick­est part registers 145 F. Let rest 5 min­utes. Stir remaining cilantro and scal­lions into reserved juice mixture; serve over pork with plan­tains.

Calories: 317. Protein: 28 g. Fat: 11 g. (2 g. sat.). Chol.: 75 mg. Carbs.: 29 g. Sodium: 135 mg. Fiber: 2 g. Sugar: 13 g.

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