The homemade mojo marinade and spice rub work perfectly with a naturally mild pork tenderloin, giving it a bold, tropical flavor and ensuring it doesn’t become a dehydrated disaster in the oven. Surprisingly easy to make, you can let it marinade while you’re at work and then finish it up in 35-40 minutes in the evening. It goes great with rice, plantains, or tostones, or you can pair it with your own favorite side! This post may include affiliate links, which means I may make a commission on purchases made through these links at no additional cost to you. The first time I made this roast tenderloin, my husband said he didn’t really want rice, just the pork and some plantains. Later I figured out he just wanted to save room for as much pork as possible. There were no leftovers. Oh, and he asked if I could make it again the next day.
Cuban mojo pork tenderloin
Juicy on the inside, crusty on the outside, and full of flavor, this recipe is the cure for the common pork tenderloin. One of the great things about this recipe is you can prepare the pork and marinade it for a few hours, or you can leave it marinading overnight. This means you can plan ahead and have supper half made ahead of time if you know you have a super busy day coming up. You can also marinade it quickly if you have a vacuum sealer and a quick marinade container!
From start to finish, this recipe does take quite a while. Once the pork is marinaded, however, you can go from fridge to table in about 45 minutes, which isn’t so bad considering most of that time it’s just sitting there! This roasted tenderloin goes well with rice, plantains, or even mashed potatoes - whichever is your favorite. If you’re a fan of Cuban-inspired recipes, you might like these lechon asado plantain nachos:
Or these easy Cuban-style black beans! There are many more Cuban-inspired recipes on The Artisan Life - just search “Cuban” in the top menu. =)
