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Serves 4-6


2 Pork Tenderloins

1 Cup Orange juice

1/2 Cup Lemon Juice

1/2 Cup Lime juice

1 Bunch Cilantro, Chopped

1/2 Cup Milt Leaves, Chopped

10 Cloves of Garlic, Minced or Pressed

3 Tsp Cumin

1 Tbsp Mexican Oregano

2 Tbsp Orange Zest

1 Cup Olive Oil


To make the Mojo using a food processor or blender add orange juice, lime juice, lemon juice, cilantro, mint, garlic, Orange Zest, oregano, Cumin and olive oil.  Pulse to combine.

Place 1/3 or Mojo in a container and set aside in fridge until you serve.

Place the rest of the Mojo marinade in a large zip lock back and add your two tenderloins.  Place in fridge to marinate a minimum of 4 hours up to 24 hours (preferred).

Remove from fridge and discard marinade.  Let sit at room temp for 30-45 minutes to loose the chill.  A room temperature piece of meat cooks more evenly than a cold pice.

Preheat grill to medium high.  Grill tenderloin 5 minutes per side, on all four sides.

Let rest for 10 minutes, carve.  Serve with the reserved Mojo sauce and enjoy!

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