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Cuban Pork Tenderloin with Pineapple Mojo

Food Network Canada
YIELDS
4 servings
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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
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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.

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