July 16, 2017
Dinner, Main Dish, Pork,
Loins, Fruit, Orange, Vegetables, Garlic, Cuban, Fall/Autumn, Father's Day, July 4th, Labor Day, Summer, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy more
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"Cuban mojo sauce is often served with roast pork, but for weeknight summer grilling, a tenderloin is quick and amazingly delicious. This is from our local grocery store flyer. Cooking time does not include marinating time."
Pat pork dry. Season generously with salt and pepper. Rub with citrus zest, oregano and garlic. Refrigerate for at least 1 hour, up to 4.
In the meantime, prepare the sauce. Combine all ingredients in a small bowl and let sit for at least 30 minutes for flavors to meld. May refrigerate at this time but let come to room temperature before serving.
To cook pork, heat grill to medium-high heat. Remove pork from refrigerator to allow to come to room temperature as grill heats. Oil grill, then grill pork (turning often) to internal temperature of 145°F, about 15-20 minutes (pork will have slight blush of pink in center). Let rest 5 minutes, then slice thinly diagonally. Serve with mojo sauce on side. Refrigerate any leftovers.
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