This recipe was suggested to me by my dad and comes from the How to Grill cookbook. It's a simple, tasty way to prepare pork. The recipe calls for pork tenderloins, but I've only ever done it with pork loin. I've never bothered using the remaining mojo as a sauce, but I would if we were having company, as I'm sure that'd make it even better. Don't omit the fresh coriander, as that's a big part of what gives this its flavour. I've only made this in the winter, so instead of barbecuing it, we just cooked it in the oven as you would any pork roast (it took just slightly over an hour to cook our 2 lb. roast).
1/2 C olive oil
8 large cloves garlic, thinly sliced crosswise
1 tsp. ground cumin, or more to taste
1/3 C lime juice
1/3 C orange juice
1 1/2 tsp. coarse salt, or more to taste
1/2 tsp. black pepper
1/2 tsp. ground oregano
1/4 C chopped fresh cilantro or mint
2 to 3 pork tenderloins (1 1/2 lbs. total)
2 large sweet onions, cut into 1/2-inch thick slices
1 navel orange, peeled and sectioned with membranes removed, for serving
Prepare the mojo. Heat the oil in a deep saucepan over medium heat.
Add the garlic and cumin and cook until the garlic is fragrant and a
pale golden brown, 1 to 2 minutes. Do not let the garlic brown too much
or it will become bitter. Stir in the lime and orange juices, salt,
pepper and oregano and 1/3 C water. Stand back. The sauce may sputter.
Bring the sauce to a rolling boil. Taste for seasoning, adding salt
or cumin as necessary. Let cool to room temperature, then stir in the
2. Pour half of the mojo over the pork and let
marinate, covered, in the refrigerator for at least 3 hours, preferably,
overnight, turning to ensure even marinating. Refrigerate the
remaining mojo to serve as a sauce.
3. Brush the onion slices
with any leftover mariade, skewer them crosswise on skewers or
toothpicks, and place on the grill. Grill the pork and the onions until
cooked to taste. The meat will take 3 to 4 minutes on each of its four
sides, 12 to 16 minutes in all for medium. The onions should be nicely
charred after 4 to 6 minutes per side.
4. Slice the tenderloins
crosswise on the diagonal. Fan out the slices on a platter and top
with the unskewered grilled onions. Spoon the reserved mojo over them,
garnish with the orange sections and serve at once.