Mojo-Marinated Pork Tenderloin Skewers
Get your summer grilling mojo on with these Cuban-inspired Mojo-Marinated Pork Tenderloin 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!
Servings: 4
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.
Notes
SUBSTITUTIONS:
- The marinade and sauce also work with chicken and shrimp. However, don't marinate shrimp for more than 30 minutes; it will “cook” in the acid.
- You can use crushed red pepper flakes in place of the Fresno chile.
- 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 not initially in the marinade will get immersed. When 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.
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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.
Nutrition
Serving: 1 | Calories: 337kcal | Carbohydrates: 24g | Protein: 28g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 0.3mg | Sodium: 15mg | Potassium: 369mg | Fiber: 3g | Sugar: 12g | Vitamin A: 573IU | Vitamin C: 65mg | Calcium: 123mg | Iron: 4mg