Mojo Pork Tenderloin

This Mojo Pork Tenderloin is healthy and infused with citrus juices. Grilled onions on the side put this recipe over the top. If pork loin is your thing, you’ll love this Mojo Pork Tenderloin recipe marinated in orange and lemon juice.

This Mojo Pork Tenderloin is healthy and infused with citrus juices. Grilled onions on the side put this recipe over the top.

Just in case you missed yesterday’s post, this week is “Get Your Grill On” week here and yesterday I gave some tips for grilling and listed some of my favorite grilled recipes.

We headed up north with some friends last weekend to Melbourne, Florida where the waves are big for some surfing and relaxation.

My friend Kendee, from Pimp my Dinner, seriously brought so many snacks (homemade salsa, dip, s’mores, hot chocolate) that I rolled back home dedicated to healthy eating this whole week.

This Mojo Pork Tenderloin recipe has a hint of citrusy, garlic flavor with a slightly crusty outside and super moist flavor infused middle.

This recipe comes from Brecken Watterson, who grew up with my husband in Colorado. Thanks, we loved it!

Don’t even think about skipping the grilled onions. They are the perfect compliment to this pork and my husband and I were fighting over them.

This is a healthy dish as long as you don’t go crazy with the sauce that’s poured over it.

If you love this Mojo Pork Tenderloin, you’ll love this Balsamic Pork Tenderloin.

Mojo Pork Tenderloin
  • 2-3 pound pork tenderloin
  • 3-4 large sweet onions
  • 1/2 cup olive oil
  • 8 large garlic cloves , minced
  • 1 teaspoon cumin
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh orange juice
  • 1/3 cup water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped cilantro
  1. For the marinade: In a small pot heat the oil, garlic, and cumin. Let the mixure simmer for 2-3 minutes then stir in all of the remaining ingredients and bring to a boil. Remove marinade from the heat and stir in the cilantro after it cools. Pour marinade over pork either in a covered container or in a large Ziploc bag and marinate in the fridge for at least 24 hours.
  2. For the pork: After at least 24 hours, remove the pork from marinade, reserving marinade for later use. Preheat the grill to medium heat. Sear the tenderloin on all sides and continue to grill over medium heat for about 20-30 minutes rotating meat when needed until cooked thoroughly. The cooking time will vary depending how thick your tenderloin is. You want it to be slightly firm not gushy when you touch it with the grilling tongs. You want it to be cooked but not dry. Let pork rest for a couple of minutes before slicing so that the juices can settle back in. Slice pork into 1/2 inch medallions.
  3. For the onions: Slice the onions into thick slices and brush with a little bit of oil. Grill onions when the pork is almost done so that they finish at the same time. Grill for 2-3 minutes per side or until soft.
  4. For the sauce: Take remaining marinade and bring once again to a boil in a small pot. Reduce the heat and let it simmer for 3-4 minutes.
  5. To serve: Pour sauce over sliced pork with grilled onions on the side. For a pretty presentation slice limes and oranges and place them on the plate next to the tenderloin and onions.
Recipe Notes
Source: Brecken Watterson

This Mojo Pork Tenderloin is healthy and infused with citrus juices. Grilled onions on the side put this recipe over the top. If pork loin is your thing, you'll love this Mojo Pork Tenderloin recipe marinated in orange and lemon juice.


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Speak Your Mind



  1. I have only quite recently gotten into pork, so I love to see new recipes to try. This one looks great!

  2. This will make the perfect freezer recipe. Can’t wait to share it with my co-op cooking group. Love that you boil the marinade. I don’t like wasting all that flavor! And I won’t be skipping the onions, thank you very much 😉

  3. this looks SO good! mmm!

  4. My husband & I moved from Mesa, AZ to Florida for a year when our kids were very young. One of our favorite things there was the mojo sauce! We could pick it up at all the grocery stores & we used it to marinate everything – especially pork! But we have never been able to find it back home and I’ve been missing it for years. I’ll definitely be trying this recipe soon – I have a port tenderloin in the freezer. Thank you!

  5. I absolutely love your blog! I have never been a big pork person, but this recipe makes me want to be! 🙂

    I can’t wait to see what else you come up with 🙂

  6. This sounds fab, have pinned for another day, thanks.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  7. I like to love every thing you used! thank you…

  8. That first photo is so dreamy! And I agree, how can you pass up on the grilled onions!

  9. Loved this recipe! Thank you!

  10. Made this today! OMG TO Die for! Even though I forgot to re-read the instructions and I didn’t cook the marinade before hand. It turned out absolutely delish. I did boil the marinade after to go on the pork and mixed it in also with some jasmine rice.
    Thanks so much for your recipes. This one went straight to my pin board!!!

  11. Our family loves this and it was a staple this summer! We grilled it for parties and I even made it for our girls’ camp this year. Huge hit! Thanks for sharing:)

  12. Stefanie Mackenzie says:

    Classic mojo does not have cumin or cilantro in it. Of course three are variants on everything, but your classic Cuban or Caribbean mojo is olive oil, sour orange juice, oregano, salt and pepper. If you don’t have access to sour orange juice (and that is from a particular variety of orange, not orange juice that’s been left out to turn sour) then you use the lime/OJ combo.

    So right about the onions. They are soooo tasty and go beautifully with the pork.

  13. Joyce Gilliam says:

    I don’t do grilling – Love Pork recipes, got any suggestions for in the house baking???

  14. Thanks for sharing this woderful reciepe. let me try it

  15. I just “re-found” this in my list of favorites as we’re looking for something to grill tomorrow. I’ve made this a couple of times now and its delicious!

  16. Please reserve severalTablespoons of the marinade BEFORE adding the pork tenderloin. Once the meat is tenderized, the marinade has uncooked meat juices which could be very hazardous to your health.

  17. This is the kind of pork I use to make Cuban sandwiches. On a baguette, use good mustard, on one side, butter on the other, a few slices of Virginia ham, Gruyere cheese ( you can use Swiss, but why?), shredded pork tenderloin , and dill pickles. Use a panini maker to press the sandwich until the cheese melt. Deliciousness!