Yields
4 servings
ADVERTISEMENT
ingredients
Pork Tenderloin
2 ¾
lb(s) each pork, tenderloin, silver skin removed
3
Tbsp olive oil
¼
cup finely chopped fresh rosemary
¼
cup finely chopped fresh thyme
salt and pepper
4
garlic, cloves, quartered
Pineapple Mojo
1
habanero or scotch bonnet pepper, seeded, finely, chopped
1
pineapple, diced into ¼ inch cubes
¾
cup red onion, finely, diced
1
yellow pepper, diced
6
bunch green onion, thinly, sliced
½
cup chopped cilantro
¼
cup pineapple, juice
salt and pepper
¼
cup olive oil
ADVERTISEMENT
directions
Step 1
Preheat oven to 500 degrees F.
Step 2
Mix olive oil, herbs and salt and pepper together in a small bowl. Set aside.
Step 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.
Step 4
Rub herb mixture onto tenderloins.
Step 5
Place in an oiled roasting pan. Bake for 6 minutes then lower heat to 450 degrees F. and bake 7 to 8 minutes longer.
Step 6
Mix all ingredients for mojo into a non-reactive bowl. Cover and leave for 24 hours. Adjust seasoning.