Grilled Caribbean Mojo Pork Tenderloin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin marinated in a vibrant citrus and garlic mojo sauce, grilled to perfection with a hint of smoky char. This Caribbean-inspired pork recipe, ready in about 35 minutes, pairs pork tenderloin, fresh orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 3 tbsp olive oil, 5 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes until well combined.
  2. Step 2: Place the 1.5 lbs pork tenderloin in a resealable plastic bag and pour the mojo marinade over it, sealing tightly. Refrigerate and marinate for at least 3 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade, letting excess drip off, and discard marinade.
  4. Step 4: Grill pork tenderloin for 15-18 minutes total, turning every 5 minutes, until an internal temperature of 145°F is reached and the meat is slightly charred on the outside.
  5. Step 5: Transfer pork to a cutting board and let rest for 5 minutes before slicing into 1/2-inch medallions. Serve with fresh cilantro garnish.

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