Garlic-Studded Pork Tenderloin with Mojo

May 31, 2010 by Scott.

Serves 6-8

Ingredients - Mojo:
- 2 ½ tbsp chopped garlic
- ½ tsp firmly packed grated lime zest
- 3 tbsp fresh lime juice
- ¼ tsp firmly packed grated orange zest
- 2 tbsp fresh orange juice
- ¾ tsp ground cumin
- ½ tsp salt
- ½ c extra-virgin olive oil
- Freshly ground black pepper
- (optional) 1 tbsp minced fresh cilantro

Ingredients - Pork
- 1 large pork tenderloin (about 2 lbs) or 2 smaller tenderloins (can be tied together or reduce cooking time)
- 2 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 2-3 medium garlic cloves, cut into slivers

Directions - Mojo: (can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before serving)
1. Blend garlic, zests, juices, cumin and salt in blender/processor until the garlic is finely chopped
2. With machine running slowly add the oil in a thin stream until emulsified.
3. Transfer to small bowl, season to taste with black pepper and stir in cilantro.

Directions - Pork:
1. In small bowl, combine the oregano, cumin, salt and pepper. Using a mortar and pestle or the back of a sppon and a bowl, stir and crust together the ingredients until the oregano is well crushed.
2. Toss the garlic slivers in the spice mixture.
3. Using the point of a paring knife, poke deep slits in the roast and insert the garlic slivers.
4. Rub the remaining spice mixture over the meat.
5. Wrap the roast in foil and refrigerate for at least 2 hours or overnight.
6. Place a rack in the center of the oven and preheat to 475 degrees.
7. Take the meat from the refrigerator, unwrap and place it on the rack in a roasting pan.
8. Roast for 20 minutes or until an instant read thermometer inserted into the middle of the thickest end of the pork reads 140-145 degrees.
9. Remove from the oven and let the roast rest, uncovered for 5 minutes.Cut into ½ inch thick slices and serve with the sauce.

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