Ease of Preparation: Easy
Yields: 6 Servings
Ingredients
¾ cup of fresh orange juice (190ml)
½ cup of chopped onion (125ml)
¼ cup of fresh lime juice (60ml)
¼ cup of coarsely chopped fresh cilantro (60ml)
3 garlic cloves, coarsely chopped
2 tablespoon of dried oregano (30ml)
1 teaspoon of ground cumin (5ml)
1 teaspoon of grated orange peel (5ml)
1 teaspoon of grated lime peel (5ml)
½ cup of olive oil (125ml)
2 pork tenderloins
Method
Puree first 9 ingredients a in a blender. Add oil gradually as machine continues to mix. Season with salt and pepper.
Transfer ½ cup(125ml) of the remaining Mojo to a small dish; cover and refrigerate.
Place pork in a plastic sealable bag and pour remaining mojo over pork.
Seal bag and refrigerate overnight
Preheat grill to 350ºF/ 180ºC
Remove pork from marinade, wipe clean, season with salt and pepper. Oil grill and place pork on grill for 15-18 minutes, turning every 4 minutes to create, even golden browning
Remove pork and tent. Leave to rest for 10 minutes before serving.
Warm reserved Mojo and use as a dipping sauce.
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