'Pernil' Mojo Marinated Pork Tenderloin
Per Serving'Pernil' Mojo Marinated Pork Tenderloin |
||
|---|---|---|
| Makes: 5 servings | ||
| Serving Size: 4 oz piece | ||
| Calories | 160 | |
| Fat | 3 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 1 | g |
| Carbohydrate | 10 | g |
| Fiber | 2 | g |
| Sugars | 5 | g |
| Cholesterol | 75 | mg |
| Sodium | 450 | mg |
| Protein | 25 | g |
| Choices: Vegetable 1.5, Lean Protein 3 | ||
- Makes: 5 servings
- Serving Size: 4 oz piece
- Preparation Time: 25 minutes
- Cooking Time: 15 minutes
Ingredients
| 2 | naval oranges, peeled and halved | |
| 2 | lemons, peeled | |
| 1 | tsp. | kosher salt |
| 1/2 | tsp. | cracked black pepper |
| 1/4 | tsp. | cumin |
| 1/4 | tsp. | garlic powder |
| 2 | Tbsp. | distilled vinegar |
| 2 | stems fresh thyme | |
| 1 | pork tenderloin (about 20 oz) | |
| 1/2 | Tbsp. | avocado oil |
Directions
- Preheat oven to 400 F.
- Grab your trusty blender to make the mojo. Add oranges, lemons, salt, black pepper, cumin, garlic powder, vinegar, and fresh thyme leaves into the blender. Pulse the mixture four times, then purée for 1 minute. Set aside 4 oz of the mojo; place the remaining mojo mixture into a large, resealable plastic bag.
- Remove the silver skin from the pork tenderloin (this is the silver-looking skin at the fatter end of the pork). Add the pork tenderloin to the plastic bag with the mojo. Let the pork marinate for at least 20 minutes in the fridge.
- Remove the tenderloin from the bag and pat it dry with a paper towel.
- Heat a sauté pan over medium-high heat, add the avocado oil and wait 10 seconds so the oil reaches cooking temperature. Place the pork tenderloin in the pan and brown both sides, then transfer the tenderloin to a baking sheet and place in the preheated oven for 15–20 minutes. The pork is done when it reaches 145 F.
- Remove the pork tenderloin and let it sit for a few minutes, so the juices redistribute throughout the meat. Drizzle some of the reserved mojo marinade on the pork. Now eat!
