Our Mojo Pork Tenderloin Recipe is an easy way to get that traditional mojo pork in an easy to follow recipe for your weekday meals.
If you are Cuban t’is the season for pork. While a big Caja China with a whole roasted pork is always delicious, or a Slow Roasted Pernil will always hit the spot there is something that is a little better for your every day- The Pork Tenderloin.
Pork Tenderloin is so versatile. It is easy to cook so you can rotate it in to your weekly dinners, but it is also decadent enough to serve at a dinner party. It is all how you want to prepare it.
Today we are preparing it with our Mojo. Our Mojo Pork Tenderloin is great option for a weeknight dinner and is definitely up to the task of being the star of your next dinner party. Once you learn how to do this one, you are going to be blown away with how simple it is.
That is the way of the kitchen. It isn’t always the fanciest recipe or the recipe that calls for the most ingredients that are the best. Most of the time It’s the simple recipes that always make the biggest hit.
Our Mojo Pork Tenderloin
Course: UncategorizedCuisine: CubanDifficulty: Easy6
servings10
minutes45
minutesIngredients
2 pork tenderloins
2 cups of Abuelas Counter Mojo Marinade
2 large onion, thinly sliced
1 tablespoon of Abuelas Counter sazon
2 teaspoons of salt and freshly cracked pepper
Directions
- Preheat oven to 400 degrees. If you have time to marinate go ahead and do so overnight
- Spread the onions out in a roasting pan. Toss the onions with a few tablespoons of the mojo. Sprinkle with some salt.
- Place the pork tenderloins on top of the onions. Drizzle the remaining mojo over the pork tenderloins.
- Sprinkle with salt. Add freshly ground pepper and the sazon. Rub the sazon all over the pork tenderloins.
- Bake for 45 minutes. Check the tenderloins at 25 minutes. There should be some juices at the bottom of the pan. If not make sure to add 1/4 cup of water.
- Broil for 3-5 minutes until the top of the pork is golden brown and onions begin to brown.
- Slice and serve with the onions and the juices from the pan.
