Grilled Citrus Mojo Pork Tenderloin Skewers

How to Make Mojo-Marinated Pork Tenderloin Skewers

Recipe Ingredients

Use the ingredients below for the mojo marinade and the skewers. Quantities are listed with each item.

Ingredient Notes and Substitutions

• Pork tenderloin: A lean, very tender cut that cooks quickly. Trim silverskin and excess fat before slicing into strips.
• Orange and lime juice (plus zest): Freshly squeezed juice and zest give the best, brightest flavor—especially since the sauce is served as a dip.
• Fresno chiles: Fresnos have a fruity heat similar to jalapeños when green and a bit hotter when red. If you prefer milder heat, substitute crushed red pepper flakes or reduce the amount.
• Oregano: Fresh oregano is ideal. If you can find Cuban or Mexican oregano it works beautifully, but common Greek oregano is a good, widely available option.
• Olive oil: Use a good extra-virgin olive oil but no need for an expensive bottle.

Step-by-Step Instructions

• Gather and prep all ingredients, trimming the pork tenderloins by removing the silverskin and any excess fat.
• Slice each tenderloin: cut in half widthwise, then cut each piece in half lengthwise to make long strips.

Combine the marinade ingredients—orange juice and zest, lime juice and zest, scallions, oregano, cilantro, garlic, olive oil, brown sugar, cumin, Fresno chile (or red pepper flakes), salt and black pepper—in a food processor or blender and process until smooth.

You should have about 2 3/4 cups of mojo. Reserve 2 cups in a covered bowl for serving as a dipping sauce and place the remaining roughly 3/4 cup in a zipper-top bag with the pork. Seal and refrigerate for at least 4 hours and up to 8 hours, turning the bag halfway through to ensure even marination.

Preheat the grill or a grill pan to medium-high. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread a quartered lime onto each skewer, add several pork strips, then finish with another lime wedge; the charred lime adds a smoky, bright squeeze when serving.

• Grill the skewers, reducing heat to medium after searing. Cook 5 to 6 minutes per side, or until the pork reaches 145°F and the meat is slightly charred at the edges.
• Remove from the grill, let rest briefly, then serve with the reserved dipping sauce. If the sauce separates while chilling, stir it back together before serving.
• Garnish with fresh cilantro sprigs and extra lime wedges.

Chef tips and tricks

• Marinate in a zipper-top bag to maximize surface contact with a modest amount of mojo. After removing the pork, discard used marinade that contacted raw meat.
• Soak wooden skewers for at least 30 minutes to keep them from burning on the grill.
• This mojo works well with chicken and shrimp too; reduce shrimp marinating time to 20–30 minutes so the acid doesn’t “cook” the shrimp.

What is a substitute for bitter orange juice?

Combine freshly squeezed navel or Valencia orange juice with freshly squeezed lime juice to mimic the bright, slightly bitter profile of bitter orange.

What else can I use mojo for?

Mojo is versatile: use it for Cuban-style roast pork (boneless pork shoulder), to marinate chicken, or with shrimp and other seafood.

Can I make this mojo pork recipe ahead of time?

Yes. Marinate the pork in a sealed bag in the refrigerator for at least 4 hours and up to 8 hours, turning the bag once for even distribution.

Sides that pair well with Cuban mojo-marinated pork

• Fried plantains
• Black beans
• Cilantro-lime cauliflower rice
• Sweet potato wedges
• Black-eyed pea salad

More tasty pork recipes you’ll love

• Cuban Pork Tenderloin
• Grilled Pork Tenderloin with Peach Chipotle Barbecue Sauce
• Cajun-Smothered Pork Medallions
• Sicilian Stuffed Pork Chops with White Wine and Caper Sauce

Mojo-Marinated Pork Tenderloin Skewers

Ingredients

• 2/3 cup freshly squeezed orange juice, plus zest (about 2 medium oranges)
• 3/4 cup freshly squeezed lime juice, plus zest of 2 limes (about 4–5 limes)
• 4 scallions, white and light green parts only
• 1/4 cup chopped fresh oregano (about 1/2 cup whole leaves)
• 1/2 cup chopped fresh cilantro (about 1 cup leaves and stems)
• 6 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons light brown sugar, packed (adjust to taste)
• 2 tablespoons ground cumin (lightly toasted if desired)
• 1 Fresno chile, chopped, or 1 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 (1-pound each) pork tenderloins, trimmed of silverskin and excess fat
• 2 limes, halved and quartered for skewers

Instructions

1. Trim silverskin from the pork tenderloins and cut each tenderloin in half widthwise, then in half lengthwise to form long strips.
2. Combine the orange juice and zest, lime juice and zest, scallions, oregano, cilantro, garlic, olive oil, brown sugar, cumin, Fresno chile (or red pepper flakes), salt and pepper in a food processor or blender. Process until smooth.
3. Measure out about 2 cups of the mojo and refrigerate it, covered, to use as a dipping sauce. Put the remaining roughly 3/4 cup of marinade in a zipper-top bag with the pork strips. Seal and refrigerate for 4–8 hours, turning the bag once.
4. Preheat a grill or grill pan to medium-high. If using wooden skewers, soak them for at least 30 minutes. Thread a lime quarter onto each skewer, add pork strips, then top with another lime wedge.
5. Place skewers on the grill, reduce heat to medium and cook 5–6 minutes per side, or until pork reaches 145°F and is lightly charred at the edges.
6. Serve immediately with the reserved mojo as a dipping sauce, stirring the sauce if it has separated. Garnish with fresh cilantro and extra lime wedges.

Notes

• Substitutions: This mojo also works with chicken and shrimp (limit shrimp marinating to 20–30 minutes).
• For easy marinating, use zipper-top bags so a smaller amount of marinade covers more surface. Discard marinade that has contacted raw pork.
• Soak wooden skewers in water to prevent burning.

Nutrition (per serving, approximate)

Calories: 337 kcal | Carbohydrates: 24 g | Protein: 28 g | Fat: 28 g | Fiber: 3 g