Adobo-rubbed Pork Tenderloin with Mango Mojo

Recipes

Adobo-rubbed Pork Tenderloin with Mango Mojo

COURSE
Entree
SERVES
6
COUNTRY/REGION
Mexico
PREP TIME
3:30
INGREDIENTS:
  • 1/2 cup achiote oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
  • Juice of 2 limes
  • 1 teaspoon dried thyme
  • 6 sprigs cilantro, washed
  • 2 pork tenderloins, 12-14 ounces, trimmed
  • 1 firm and ripe mango, skinned and diced
  • 3 tablespoons diced red onions
  • 1 teaspoon garlic, minced
  • 1/4 cup cilantro leaves, washed, picked, and roughly chopped
  • 1 jalapeño, seeded and diced very finely
  • 3 ounces mango juice
  • Juice of 4 limes
  • 1/4 cup olive oil
PREPARATION:

To make marinade, place all ingredients (except pork) in a blender and 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.

 

Mango Mojo

In a bowl, mix all the mojo ingredients and let the flavors blend for about 1 hour.

Preheat the oven to 350°F. In a large skillet over high heat, heat 1 tablespoon of achiote oil. Add the tenderloins. Brown well on all sides, place the pan in the oven, and cook for 5 minutes more. Take the pan out of the oven and let the meat cool slightly before slicing. Serve with the mango mojo. Makes 6 servings.

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Comments
solumar
09.09.2008
1:59am

En esta receta dice que mix mojo ingredients y despues abajo dice sirva con mango mojo. Quiero saber si el mango mojo y los ingredientes arriba son los mismos.

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