Mojo Pork Tenderloin

Ingredients

• 2 navel oranges, juice of
• 1 lime, juice of
• 1/4 cup flat leaf parsley (chopped fine)
• 1 tablespoon fresh oregano (chopped fine)
• 1 teaspoon fresh thyme leave
• 1 garlic clove (minced)
• 1/4 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 16 ounces pork tenderloins (well trimmed)

Directions

1. 1

   Mix together the orange juice, lime juice, chopped parsley, chopped oregano, thyme leaves, minced garlic, salt and olive oil in a large glass bowl. (This makes approximately 3 cups.).

2. 2

   Place the pork tenderloins in a zipper bag and add two cups of the marinade. Seal the bag and marinate at least overnight. Place the remaining marinade in the refrigerator.

3. 3

   When you are ready to cook the pork, place a large non-stick skillet in an oven and preheat to 450°F.

4. 4

   While the pan is preheating, remove the marinating pork tenderloin and the extra marinade. Strain the cup of extra marinade in a small sauce pan over high heat and bring to a boil. Reduce the heat to medium and simmer gently to reduce by half.

5. 5

   Remove the pork tenderloins and place them on a plate. Strain the remaining marinade and discard the strained herbs and garlic, reserving the liquid.

6. 6

   Place the pork tenderloins in the preheated pan and return the pan to the oven. Cook for about 4 minutes and turn the pork every 3 minutes after that, until all the sides are seared. After the second turn, baste with 1/2 cup of the strained marinade, coating the tenderloins well.

7. 7

   As the pork cooks and the marinade is reduced, continue to baste with 1/4 to 1/2 cup at a time to create a caramelized glaze on the pork. It should take 20 – 25 minutes to reach an internal temperature of 160°F As the pork is finishing, add the remaining marinade to create a syrupy sauce.

8. 8

   Remove the pork from the oven and let rest on the counter for about 3 minutes before carving. Serve with the reduced sauce from the pan.