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Not only is this delicious, zesty Cuban-inspired pork dish healthy, it's also guaranteed diabetic-friendly. Chef Ronaldo Linares, who wrote the new cookbook Sabores de Cuba, stopped by Tonia's Kitchen to discuss how his Mojo Pork Tenderloin is not only sumptuous, but also helps those dealing with diabetes stay within their dietary guidelines. The chef told Tonia that combination of spices he uses really helps to bring this dish alive, and lets you have a taste of the beautiful flavors that make up old Cuba. Viva Habana!
Not only is this delicious, zesty Cuban-inspired pork dish healthy, it's also guaranteed diabetic-friendly. Chef Ronaldo Linares, who wrote the new cookbook Sabores de Cuba, stopped by Tonia's Kitchen to discuss how his Mojo Pork Tenderloin is not only sumptuous, but also helps those dealing with diabetes stay within their dietary guidelines. The chef told Tonia that combination of spices he uses really helps to bring this dish alive, and lets you have a taste of the beautiful flavors that make up old Cuba. Viva Habana!
2 navel oranges, peeled and cut in half
2 lemons, peeled
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoons distilled vinegar
2 stems fresh thyme, leaves removed from stem
1 (20-ounce) pork tenderloin
Nonstick cooking spray
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
2 tablespoons distilled vinegar
2 stems fresh thyme, leaves removed from stem
1 (20-ounce) pork tenderloin
Nonstick cooking spray
Step 1. Preheat oven to 400°F.
Step 2. Grab your blender to make the mojo marinade. Add oranges, lemons, salt, pepper, cumin, garlic powder, vinegar, and fresh thyme leaves into the blender. Pulsate the mixture 4 times, then purée for 1 minute. Set aside 4 ounces mojo and add the rest to a resealable plastic bag.
Step 3. Remove the silver skin from the pork tenderloin. Add pork tenderloin to the resealable plastic bag with the mojo. Marinate pork for at least 20 minutes in the fridge.
Step 4. Remove the pork tenderloin from the bag (discarding the marinade in the bag) and pat dry with a paper towel. Preheat an ovenproof sauté pan over medium heat, spray with nonstick cooking spray, and wait 10 seconds for oil to come up to temperature. Brown both sides of pork tenderloin in the pan, then place pan in the oven for 15–20 minutes. Internal temperature of cooked pork should read 145°F.
Step 5. Remove pork from oven and let it rest for a few minutes so juices redistribute. Drizzle some of the reserved mojo marinade on the pork, and serve.
