Mojo-Marinated Pork Tenderloin Skewers
Get your summer grilling mojo on with these Cuban-inspired Mojo-Marinated Pork Tenderloin Skewers! The flavor is bright, citrusy, a little spicy, and a lot delicious! Serve with black beans and cilantro-lime riced cauliflower for a light, healthy meal!
Why This Recipe is a Keeper!
Mojo-Marinated Pork Tenderloin Skewers are an easy, light and super flavorful addition to your summer grilling repertoire!
Pork tenderloin is cut into strips instead of pieces for ease and then marinated in the flavorful Cuban-inspired mojo marinade combination. The marinated pork tenderloin strips are threaded onto skewers and grilled to smoky perfection.
This mojo for pork serves two purposes: Some of it is used as a marinade and the remainder is served later as a dipping sauce for the finished Cuban mojo pork skewers.
Let’s make it!
How to Make Mojo-Marinated Pork Tenderloin Skewers:
Recipe Ingredients:
Here’s everything you’ll need to make this mojo-marinated pork tenderloin skewer recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Pork Tenderloin: Pork tenderloin (not to be confused with a pork loin which is a different cut entirely) is a lean source of protein and the most tender part of the animal. It’s typically sold in packages of two. Just like beef tenderloin, it cooks up quickly.
- Orange / Lime Juice and Zest: Use freshly squeezed juice if possible because some of the marinade is used as a dipping sauce for the grilled skewers. If I’m making a recipe where I’ll be tossing the marinade, I may cut a corner and use bottled juice. The zest adds extra flavor and because the zest is edible, you’ll have less waste.
- Fresno Chiles: Fresno chiles look like jalapeno peppers. They start out green, but as they turn red, they become hotter than a jalapeno. When its red, the Fresno pepper has a more complex fruitier, smokier taste than a jalapeño. It’s always a good idea to wear gloves when handling hot chiles. You can use crushed red pepper flakes in place of the Fresno chile.
- Oregano: When my herb bed in full swing, I prefer to use fresh oregano. There are numerous varieties of oregano. If you can find it, definitely use Cuban oregano. Mexican oregano, which has a citrusy note would also work. I used regular Greek oregano, which is widely available.
- Olive Oil: No need to use your best olive oil here, just a good all-purpose extra-virgin olive oil.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- You’ll need to trim the pork tenderloin. There is a thin piece of connective tissue/membrane that has to be removed. Named for its silvery-white sheen, that piece gets tough, chewy and curls after cooking so it should be removed. After trimming that off, cut each tenderloin into four strips–in half widthwise then again in half lengthwise.
- Combine the marinade / dipping sauce ingredients (orange juice/zest through salt and black pepper) in a food processor or blender; process until smooth.
- You should end up with approximately 2 3/4 cups.
- Transfer 2 cups to a small bowl to reserve for the dipping sauce. Cover and refrigerate. Transfer the remainder (approximately 3/4 cup) to a zipper-top bag.
- Place the pork in the zipper-top bag with the marinade, seal and refrigerate for at least 4 hours and up to 8, turning halfway through.
- Preheat a grill or grill pan to medium-high. Thread a lime quarter on each of the eight skewers, then thread pork strips onto the skewers, followed by another lime wedge. The charred lime wedges add a lovely, smoky touch to squeeze over the pork.
- Place the marinated pork tenderloin skewers on the grill, reduce heat to medium and cook for 5 to 6 minutes per side or until cooked to at least 145 degrees.
- That’s it! Mojo-Marinated Pork Tenderloin Skewers!
- Serve with reserved dipping sauce. If the mojo sauce separated; stir to blend before serving.
- Garnish the pork skewers with fresh cilantro sprigs and serve with more lime wedges.
Chef Tips and Tricks:
- I often use zipper-top bags when marinating meat or poultry because a smaller amount of marinade will cover more of the surface. Just by moving the bag around, any surface that wasn’t in the marinade initially will get immersed. After you remove the protein from the bag, seal and discard the marinade.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- If you don’t eat pork, this marinade and sauce also work with chicken and shrimp. However, you don’t want to marinate shrimp longer than 30 minutes, or it will “cook” in the acid.
Frequently Asked Questions:
Mojo sauce or mojo marinade is a citrus and garlic blend used mainly in Caribbean–especially Cuban–cuisine and pairs particularly well with pork such as a pork roast. There are variations but most contain garlic, olive oil and citrus juice — usually sour or bitter orange. Occasionally, fresh herbs, cumin and onion are added. I kick mine up with crushed red pepper flakes or a Fresno chile.
Combining freshly squeezed navel or Valencia orange juice with freshly squeezed lime juice makes an excellent substitute for bitter orange juice.
More uses for a mojo marinade include:
–Cuban roast pork with a boneless pork shoulder.
–To marinate chicken.
–Shrimp and other seafood.
What sides go with Cuban mojo-marinated pork:
- Fried plantains
- Black beans
- Cilantro – Lime Cauliflower Rice
- Sweet potato wedges
- Spicy Black-Eyed Pea Salad
More tasty pork recipes you’ll love!
- Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
- Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
- Cajun-Smothered Pork Medallions
- Sicilian Stuffed Pork Chops with White Wine and Caper Sauce
Get all my delicious pork recipes at Pork Recipes – From A Chef’s Kitchen
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Mojo-Marinated Pork Tenderloin Skewers
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Ingredients
Skewers
- 2/3 cup freshly squeezed orange juice - (approximately 2 medium oranges) PLUS the zest of the oranges
- 3/4 cup freshly squeezed lime juice - (approximately 5 medium or 4 large limes) PLUS the zest of 2 limes
- 4 scallions - white and light green part only
- 1/4 cup chopped fresh oregano - (approximately 1/2 cup whole leaves)
- 1/2 cup chopped fresh cilantro - (approximately 1 cup leaves and stems)
- 6 cloves garlic - minced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons light brown sugar - or to taste, packed
- 2 tablespoons ground cumin - lightly toasted if desired
- 1 Fresno chile - chopped or 1 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper - to taste
- 2 (1-pound each) pork tenderloin - trimmed of silverskin and excess fat
- 2 limes - halved, quartered then halved again
Instructions
- Cut each pork tenderloin in half widthwise then again in half lengthwise.
- Combine the first 12 ingredients (orange juice/zest through salt and black pepper) in a food processor or blender; process until smooth.
- Transfer 2 cups to a small bowl to reserve for dipping sauce. Transfer the remainder (approximately 3/4 cup) to a zipper-top bag.
- Place the pork in the zipper-top bag with the marinade, seal and refrigerate for at least 4 hours and up to 8, turning halfway through.
- Preheat a grill to medium-high. Thread a lime quarter on each of eight skewers then thread pork strips onto skewers, followed by another lime wedge.
- Place skewers on the grill, reduce heat to medium and cook 5-6 minutes per side or until cooked to at least 145 degrees.
- Serve with reserved dipping sauce. If the sauce has separated; stir to blend before serving.
- Garnish with fresh cilantro sprigs.
VIDEO
Notes
- I like to use zipper-top bags when marinating meat or poultry because a smaller amount of marinade will cover more of the surface. Just by moving the bag around, any surface that wasn’t in the marinade initially will get immersed. When you remove the protein from the bag, just seal and discard the marinade.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- If you don’t eat pork, this marinade and sauce also works with chicken and shrimp. However, you don’t want to marinate shrimp longer than 30 minutes or it will “cook” in the acid.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
These were absolutely Delicious! Easy to skewer and cooked up quickly. The sauce is so good. I have leftover sauce that I’ll use on chicken tonight. Whenever I’m in a cooking rut, I come to your site for inspiration. You never disappoint. Thanks Carol.
Hi, Linda, Thanks SO VERY MUCH!! That means so much to me and I so appreciate you! So happy you enjoyed!
Delicious and easy!! We really enjoyed these! Thanks for a new summer grilling recipe!
Hi, Pam, Thanks so much and glad you enjoyed! Great to hear from you!
What a lovely, easy, delicious recipe! You’ve managed to make these marinated pork skewers easy to make – a real confidence builder. Thanks for another winner!
Hi, Traci, Thanks so very much!! Summer is definitely all about the easy. So glad you enjoyed!
This looks and sounds amazing! We’re suffering from some summer grilling boredom already so we’re going to give this a try! Thanks for sharing!