Cuban cooks often season pork with mojo, a sauce made with garlic, olive oil and citrus juice. We love the robust flavor it contributes to tenderloin.
Mojo Marinade and Sauce:
Juice of 3 large oranges (about 1 1/2 cups)
Juice of 1 large lime
6 tablespoons olive oil
1/3 cup minced fresh parsley
2 tablespoons minced fresh oregano
1 teaspoon salt
2 garlic cloves, minced
2 (12- to 14-ounce) sections
Avocado slices and tomato slices (optional)
1. Combine all ingredients for mojo in a small bowl. Place tenderloins in a zip-top plastic bag. Pour two-thirds of the mojo in the bag, reserving the rest for the sauce. Refrigerate at least 2 1/2 hours or overnight.
2. Remove pork from refrigerator; drain and blot excess moisture. Let stand at room temperature 20 to 30 minutes.
3. Heat grill.
4. Place tenderloins on grill, arranging them so that the thin ends are angled away from the hottest part of the fire. Grill, uncovered, over high heat 3 minutes, searing on all sides. Move tenderloins to medium heat and cook 10 to 25 minutes, depending on thickness. Continue turning for even cooking. The pork is done when its internal temperature reaches 155F to 160F.
5. Carve pork into thin slices, garnish with avocado and tomato if using, and serve hot with reserved mojo.
Nutritional facts per serving: 400 calories, 24g fat, 90mg cholesterol, 31g protein, 12g carbohydrates, 1g fiber, 660mg sodium.