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Mojo Pork Tenderloin

Prep Time15 mins
Cook Time25 mins
Marinating time:4 hrs
Servings: 4 servings


  • 1 1-2 pound pork tenderloin
  • 1 tablespoon olive oil

Marinade ingredients:

  • ¾ cup orange juice
  • ¼ cup lime juice
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes

Dry rub ingredients:

  • 3 teaspoons garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin


  • Add all the marinade ingredients to a large storage bag and seal. Shake around to mix well. Open bag and add raw pork tenderloin and cover in the marinade. Remove air and reseal bag. Place on a plate or bowl and set in fridge to marinate for at least 4 hours or overnight. Marinate no more than 24 hours.
  • Once pork is ready for cooking, remove from storage bag with marinade and discard marinade. Dry pork with paper towels to remove excess moisture. Mix dry rub ingredients together in a small bowl. Using a spoon, sprinkle rub all over pork. Mix into the pork with your hands. Set aside.
  • Preheat oven to 425 degrees. Heat 1 tablespoon of olive oil over medium-high in a large skillet or cast iron pan. Once oil is hot, add pork tenderloin and cook until sear forms, about 2-3 minutes. Rotate 90 degrees and cook for another 2 minutes. Repeat until all sides are seared. Remove from heat. If you skillet is oven-safe, transfer to the oven with the pork to finish cooking, about 15-20 minutes. The internal temperature should be 145 degrees. If the skillet is not oven safe, transfer pork to a baking sheet and place in oven to finish cooking.
  • Once finished, remove from oven and let sit for at least 5 minutes before slicing and serving.


Recipe adapted from Epicurious