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    Home » Recipes » Pork

    By Carol Published: Jun 4, 2022 Modified: Jun 5, 2022 | This post may contain affiliate links. Please read my disclosure.

    Mojo-Marinated Pork Skewers

    Jump to Recipe
    5 from 5 votes
    4 hours 45 minutes

    Get your summer grilling mojo on with these Cuban-inspired Mojo-Marinated Pork Skewers! The marinated pork tenderloin 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!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make Mojo-Marinated Pork Skewers:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • What sides go with Cuban mojo-marinated pork:
    • More tasty pork recipes:
    • Mojo-Marinated Pork Skewers
      • Equipment
      • Ingredients  1x2x3x
        • Skewers
      • Instructions 
      • VIDEO
      • Notes
      • Nutrition

    Why This Recipe is a Keeper!

    Mojo-Marinated Pork Skewers are an easy, light and super flavorful addition to your summer grilling repertoire!

    Pork tenderloin is cut into strips as opposed to 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!

    Mojo-Marinated Pork Skewers on metal tray.

    How to Make Mojo-Marinated Pork Skewers:

    Recipe Ingredients:

    Here’s everything you’ll need to make this mojo-marinated pork skewer recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

    Ingredients for Mojo-Marinated Pork Skewers in glass bowls.

    Ingredient Notes:

    • 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. In its red form, 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: With 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.
    Two pork tenderloins on white plastic cutting board, one trimmed the other untrimmed.
    Two trimmed pork tenderloins on white plastic cutting board.
    Pork tenderloins cut into eight long strips.
    • Combine the marinade / dipping sauce ingredients (orange juice/zest through salt and black pepper) in a food processor or blender; process until smooth.
    Marinade ingredients in food processor before being pureed.
    Marinade in food processor.
    • You should end up with approximately 2 ¾ cups.
    Measuring pitcher of marinade/dipping sauce.
    • Transfer 2 cups to a small bowl to reserve for the dipping sauce. Cover and refrigerate. Transfer the remainder (approximately ¾ 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.
    Pork in plastic zipper-top bag with marinade and bowl of marinade.
    • Preheat a grill or grill pan to medium-high. Thread a lime quarter on each of eight skewers then thread pork strips onto skewers, followed by another lime wedge. The charred lime wedges add a lovely, smoky touch to squeeze over the pork.
    Uncooked pork tenderloin skewers on rimmed baking sheet.
    • Place the marinated pork tenderloin skewers on the grill, reduce heat to medium and cook 5-6 minutes per side or until cooked to at least 145 degrees.
    • That's it! Mojo-Marinated Pork Skewers!
    • Serve with reserved dipping sauce. If the mojo sauce has separated; stir to blend before serving.
    • Garnish the pork skewers with fresh cilantro sprigs and serve with more lime wedges.
    Mojo-Marinated Pork Skewers on metal tray with dipping sauce, lime wedges and cilantro leaves.

    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.  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 work with chicken and shrimp.  However, you don’t want to marinate shrimp longer than 30 minutes or it will “cook” in the acid.
    Mojo-Marinated Pork Skewers on metal tray.

    Frequently Asked Questions:

    What is mojo in cooking?

    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.

    What is a substitute for bitter orange juice?

    Combining freshly squeezed navel or Valencia orange juice with freshly squeezed lime juice makes an excellent substitute for bitter orange juice.

    What else can I use mojo for?

    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:

    • Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
    • Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
    • Southwestern Spiced Grilled Pork Chops with Plum Jalapeno Salsa
    • Sicilian Stuffed Pork Chops with White Wine and Caper Sauce

    Get all my delicious pork recipes at: Pork Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

    Mojo-Marinated Pork Skewers on metal tray garnished with cilantro.

    Mojo-Marinated Pork Skewers

    5 from 5 votes
    By: Carol | From A Chef's Kitchen
    Get your summer grilling mojo on with these Cuban-inspired Mojo-Marinated Pork Skewers! The marinated pork tenderloin flavor is bright and citrusy, a little spicy and a lot delicious! Serve with black beans and cilantro-lime riced cauliflower for a light, healthy meal!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 30 mins
    Cook Time 15 mins
    Inactive Time 4 hrs
    Total Time 4 hrs 45 mins
    Course Main Course, Pork
    Cuisine Caribbean / Cuban
    Servings 4
    Calories 339 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Food Processor
    • Weber Portable Grill
    • Grill Pan
    • Metal Skewers

    Ingredients
      

    Skewers

    • ⅔ cup freshly squeezed orange juice - (approximately 2 medium oranges) PLUS the zest of the oranges
    • ¾ 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
    • ¼ cup chopped fresh oregano - (approximately ½ cup whole leaves)
    • ½ cup chopped fresh cilantro - (approximately 1 cup leaves and stems)
    • 6 cloves garlic - minced
    • ½ 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 ¾ 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

    Serving: 1 | Calories: 339kcal | Carbohydrates: 25g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 380mg | Fiber: 3g | Sugar: 12g | Vitamin A: 584IU | Vitamin C: 67mg | Calcium: 123mg | Iron: 4mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Pork Recipes

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    • Unstuffed Chorizo Cabbage Roll Skillet
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    Categories: Grilling Favorites

    Reader Interactions

    Comments

    1. Pamela says

      June 11, 2022 at 8:13 am

      5 stars
      Delicious and easy!! We really enjoyed these! Thanks for a new summer grilling recipe!

      Reply
      • Carol says

        June 11, 2022 at 8:44 am

        Hi, Pam, Thanks so much and glad you enjoyed! Great to hear from you!

        Reply
    2. Traci says

      June 04, 2022 at 5:57 pm

      5 stars
      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!

      Reply
      • Carol says

        June 05, 2022 at 7:54 am

        Hi, Traci, Thanks so very much!! Summer is definitely all about the easy. So glad you enjoyed!

        Reply
    3. Lindy says

      June 04, 2022 at 12:13 pm

      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!

      Reply

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