Adobo-Rubbed Pork Tenderloin with Mango Mojo

Diced mangoes add a sweet surprise to a traditional mojo drizzled on roasted pork.

Country of Origin
Preparation time

Juice of 2 limes
1/2 cup plus 1 tablespoon achiote oil
4 garlic cloves, coarsely chopped
6 sprigs cilantro
1 tsp. cumin seeds
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
2 pork tenderloins (about 3/4 pound each), trimmed

Mango Mojo
1 mango, diced
3 tbsp. diced red onions
1 jalapeño, seeded and finely diced
1 tsp. minced garlic
1/4 cup coarsely chopped cilantro
3 oz. mango juice
Juice of 4 limes
1/4 cup olive oil


1. Marinate the pork: In a blender, combine lime juice, 1/2 cup of the achiote oil, the garlic, cilantro, cuimin, oregano, thyme, and salt. Pulse 3 times for 3 to 4 seconds. Place the tenderloins in a shallow pan, pour the marinade over it, and place in refrigerator for 3 hours or, better yet, 24 hours.

2. Make the mango mojo: Combine all the ingredients in a bowl and let the flavors blend for about 1 hour.

3. Preheat the oven to 350°F. In a large ovenproof skillet, heat 1 tablespoon of achiote oilover high heat. Add the tenderloins and brown well on all sides. Place the pan in the oven and bake for 5 minutes. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo.