Great, Easy Grilled Pork Tenderloin with Mojo

Getting your mojo back can be oh, so delicious, and easy!

It’s hot. Dang hot. I need to get my mojo back. But it’s too stinkin’ hot!!! Can you relate? Can I get an Amen, somebody???

 Here’s a recipe for grilled pork tenderloin. With mojo sauce. Specifically designed to help you get your mojo back!

(For those of you who love a good word play, and y’all know I do, the word “mojo” means magic, or uncanny personal power or influence; But, in Spanish, pronounced “mo-ho”, it is a Cuban seasoning of garlic, olive oil, and sour (Seville) oranges used as a dip, marinade, or sauce.)

Some of you have a pork tenderloin in the freezer right now that you got on sale and froze, for such a time as this. Am I right?

But for those of you who don’t, well, then go pick one up at the store real quick, because this recipe couldn’t be easier. Or more delicious!

Get your significant other to grill it for you while you languish inside, sipping something cool. Fix him something cool, while you’re at it.

A green salad, some couscous, and you’ve got dinner. I’m telling you. This could not be easier, and I bet you have nearly all the ingredients in your house right now.

This recipe is from Gourmet, may it rest in peace. They totally know how to cook, so I haven’t changed much, I don’t think.

Grilled Pork Tenderloin with Mojo Sauce

2 oranges, juiced (you need about 5 T. of juice)

4 or 5 garlic cloves, minced (can you ever have too much garlic?)

3 T. olive oil

1 t. dried oregano, crumbled or 1 T. fresh oregano, chopped

2 pork tenderloins (you know they come 2 to a package, right? Weighing bout 3/4 of a lb., each)

Mojo Sauce

Mash garlic to a paste with 1/2 t. salt, using a mortar and pestle, or by finely chopping and scraping and chopping and scraping (yes, I said that twice, on purpose) garlic with salt sprinkled on top of it, using a large, heavy knife. Whisk garlic paste with orange juice, 2 T. oil, and oregano.

Grilling the Tenderloins

Prepare grill for cooking.

Pat pork tenderloins dry, and rub each tenderloin with 1/2 T. of the remaining oil, 1/2 t. salt, 1/4 t. pepper, and the remaining oregano.

When fire is hot, grill the tenderloins on lightly oiled grill rack, covered with lid, turning once, till pork registers 155º. (You never want to undercook pork…but, conversely overcooked pork can be tough and dry, so the right temperature is important. I use a digital thermometer, inserted into the center of the tenderloin.) This will take approximately 12 to 14 minutes, depending on the size of your tenderloins.

Let pork stand 5 minutes before slicing it. This will be difficult to do, because this smells so good!

Serve with mojo sauce. I drizzle a little mojo over the couscous as well.

Enjoy getting your mojo back, you hear?

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