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  • Cuban Pork Tenderloin With Pineapple Mojo

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    Cuban Pork Tenderloin With Pineapple Mojo
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x habanero or possibly scotch bonnet pepper, seeded, finely, minced
    • 1 x pineapple, diced into 1/4 inch cubes
    • 3/4 c. red onion, finely, diced
    • 1 x yellow pepper, diced
    • 6 bn green onion, thinly, sliced
    • 1/2 c. minced cilantro
    • 1/4 c. pineapple, juice
    • 1 x salt and pepper
    • 1/4 c. extra virgin olive oil Pork Tenderloin
    • 2 x 3/4 pound each pork, tenderloin, silver skin removed
    • 3 Tbsp. extra virgin olive oil
    • 1/4 c. finely minced fresh rosemary
    • 1/4 c. finely minced fresh thyme
    • 1 x salt and pepper
    • 4 x garlic, cloves, quartered

    Directions

    1. Mix all ingredients for mojo into a non-reactive bowl. Cover and leave for 24 hrs. Adjust seasoning.
    2. Pork Tenderloin:Preheat oven to 500 degrees F.Mix extra virgin olive oil, herbs and salt and pepper together in a small bowl. Set aside.
    3. Poke holes into each tenderloin with a knife. Sprinkle inside holes with salt and pepper. Insert one quartered garlic piece into each hole. Squeeze skin with fingers to close holes.
    4. Rub herb mix onto tenderloins.
    5. Place in an oiled roasting pan. Bake for 6 min then lower heat to 450 degrees F. and bake 7 to 8 min longer.

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