Cuban Mojo Pork Tenderloin

When the weather heats up, I find myself reaching for recipes that don’t require too much thinking — simple, bold flavors that come together quickly. This Cuban Mojo Pork Tenderloin is one of those dishes I go back to every summer, especially when I want something hearty but still light and zesty.

The marinade is a punchy mix of citrus and garlic, and the pork turns out juicy every time, whether I roast it in the oven or fire up the grill. It’s one of those meals that feels fancy enough for a weekend dinner but comes together easily enough for a Wednesday night.

Why This Pork Tenderloin is Always a Hit

There’s something about the combo of fresh orange, lime, and garlic that just wakes up your taste buds. Here’s why I love this recipe — and I think you will too:

• The flavors are bright, fresh, and so satisfying.

• The marinade does all the hard work while you relax.

• It’s naturally gluten-free, low-carb, and packed with protein.

• My family devours it every time — even the picky eaters.

• Leftovers? Slice it up for Cuban sandwiches and you’re set for the next day.

What Makes Mojo Pork So Special?

Traditional Cuban mojo pork usually starts with pork shoulder — slow-cooked until it practically falls apart. That method is great for when you’ve got time to spare, but on busy nights, I lean on pork tenderloin. It’s leaner, cooks faster, and soaks up flavor beautifully.

My twist still holds onto the soul of the original: that punchy citrus-garlic marinade, the warm spices, and plenty of fresh herbs. It brings a taste of Havana right into your kitchen — minus the long cooking time.

And let me tell you, if you’ve never had mojo pork tucked into a toasty Cuban sandwich… you’re in for a treat.

Tenderloin vs. Pork Loin — What’s the Difference?

I’ve had folks confuse these two cuts before, and I get it — the names sound pretty similar.

• Pork tenderloin is that narrow, almost tube-like cut you’ll usually find vacuum-packed in pairs. It’s super lean and tender — hence the name.

• Pork loin is thicker, wider, and often has a fat cap on top. Think pork chops — those come from the loin.

For this recipe, you’ll want the tenderloin. It cooks up quickly and really soaks in that citrusy marinade.

My Notes on Pork Tenderloin

I always keep a couple of tenderloins in the freezer because they’re so versatile. Here’s what I’ve learned over the years:

• It’s just as lean as chicken breast but way more flavorful when marinated.

• Since it’s low in fat, it cooks fast — so you’ve got to watch it or it’ll dry out.

• I’ve found the sweet spot is pulling it out of the oven right at 145°F, letting it rest, and slicing it thin.

Bonus: It’s loaded with protein, B vitamins, and minerals like zinc and selenium — good stuff, especially if you’re trying to eat cleaner.

Mojo Marinade — The Flavor Hero

Mojo is one of those marinades that smells so good, you’ll be tempted to taste it right out of the bowl (I may or may not have done that). It’s all about that blend of citrus, garlic, and herbs.

Here’s what I toss into mine:

• Olive oil (for richness)

• Fresh orange juice (I use navel oranges when I can)

• Fresh lime juice (adds the zing)

• Garlic — lots of it

• Chopped cilantro

• Ground cumin

• Dried oregano

• Salt

• A pinch of red pepper flakes (for just a little heat)

I always divide it in half — one for marinating, one for the sauce. Don’t skip this step. That extra mojo drizzled over the sliced pork at the end? Absolute magic.

And if there are any pan drippings, stir them into the sauce. It brings everything together.

How I Make It — Step by Step

Step 1: Marinate the Pork

Trim off any silver skin from the pork tenderloin. Mix up your marinade and pour half into a zip-top bag with the pork. Let it chill for at least 30 minutes, but overnight is even better — I usually prep it the night before and forget about it until I’m ready to cook.

The rest of the marinade goes into a saucepan and sits in the fridge until you’re ready to heat it for serving.

Step 2: Sear the Pork

I use my trusty cast iron skillet — it gives the best crust. Heat it until it’s nice and hot, then sear the pork on all sides. This gives it that gorgeous golden color and locks in the juices.

Step 3: Roast or Grill

Once it’s seared, pop the skillet into a 400°F oven and roast for 15–18 minutes. Or, if I’m outside grilling, I toss it straight on the grates and cook it the same way. Just make sure to check the internal temp — you’re aiming for 145°F.

Step 4: Rest and Sauce It Up

Let the pork rest for 5–10 minutes so the juices stay put when you slice it. While that’s happening, simmer the reserved mojo sauce with any pan drippings until slightly thickened.

Then just slice, plate, and spoon that glorious sauce over the top.

Real-World Cooking Tips

• Don’t skip the rest time after roasting — it makes a huge difference in juiciness.

• If you’re new to pork tenderloin, pick up a digital meat thermometer. It’s a small investment that saves a lot of guesswork.

• This marinade works great with chicken thighs too. I’ve even used it on grilled shrimp for tacos.

• If you like more heat, add a bit more red pepper flakes or a splash of hot sauce to the marinade.

Side Ideas That Work Every Time

When I make this for dinner, I usually build a plate with:

• Fluffy white rice or garlicky black beans

• Fried plantains or tostones

• Sometimes a quick mango salsa for contrast

For something more cozy, I pair it with:

• Roasted sweet potatoes

• Grilled corn

• Or a big citrusy salad

And leftovers? They make the best Cuban sandwiches. I layer thinly sliced pork with ham, Swiss cheese, pickles, and mustard, then press it in a panini press until everything’s melty and crisp. It’s a flavor bomb.

Yield: 4

Cuban Mojo Pork Tenderloin

Print

Bright, juicy, and full of citrusy Cuban flair — this Mojo Pork Tenderloin is one of those dishes that’s easy enough for a weeknight but impressive enough to serve when guests are over.

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 55 minutes

Ingredients

• 1 ¼ lbs pork tenderloin
• ⅓ cup fresh lime juice
• ⅔ cup fresh orange juice
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• 3 tablespoons olive oil, divided

Instructions

1. Pat the pork tenderloin dry and trim away any visible fat or silverskin for a cleaner cook. In a bowl, whisk together lime juice, orange juice, garlic, cilantro, cumin, oregano, red pepper flakes, salt, and 2 tablespoons of olive oil.
2. Transfer about half of this marinade into a resealable plastic bag. Add the pork, press out any excess air, seal it up, and let it chill in the fridge for at least 30 minutes—or up to 24 hours if you’ve got the time.
3. Pour the remaining marinade into a small saucepan and set it aside for later—it’ll become your sauce.
4. When you’re ready to cook, preheat your oven to 400°F. Heat the last tablespoon of olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Remove the pork from the marinade and sear it in the hot pan, turning every couple of minutes until it’s browned all over.
5. Slide the entire skillet into the oven and roast for about 15–18 minutes, or until the thickest part of the tenderloin reaches 145°F. Prefer the grill? You can absolutely cook the pork outdoors instead—just keep an eye on the temperature.
6. Let the meat rest on a cutting board for 5–10 minutes once it's out of the oven to keep all those juices locked in.
7. While it rests, pour any pan drippings into the saucepan with your reserved marinade. Bring it to a gentle simmer and let it cook for a few minutes until slightly thickened into a pourable sauce.
8. Slice the tenderloin into ½-inch medallions, arrange them on a serving platter, and serve with the mojo sauce on the side.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 327Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 103mgSodium 241mgCarbohydrates 7gFiber 0gSugar 4gProtein 38g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Got Questions? Let’s Clear Them Up

Can I use pork loin instead of tenderloin?
You could, but it’ll need a longer cook time and won’t be quite as juicy. I really recommend sticking with tenderloin for this one.

Do I need to marinate overnight?
You don’t have to, but it makes a big difference. Even 30 minutes gives good flavor — but overnight? Totally worth it.

Can I freeze the marinated pork?
Yes! You can freeze the pork right in the marinade. Thaw it overnight in the fridge before cooking.

What if I don’t like cilantro?
Skip it or use parsley instead. The dish will still be flavorful thanks to the citrus and garlic.

Let me know how your Cuban Mojo Pork turns out — and definitely save a few slices for sandwiches the next day. It’s one of those meals that somehow tastes even better the next time around.

Try other Pork Loin recipes:

• Slow Cooker Pork and Sauerkraut
• Braised Pork Loin
• BBQ Pork Tenderloin