Guest-Worthy Recipe: Chef Matt Abdoo

Mojo-Marinated Grilled Pork Tenderloin




Chef Matt Abdoo

Who: Chef Matt Abdoo, Chef & Partner of Pig Beach

Instagram: @MattAbdoo

Chef Abdoo’s Guest-Worthy Recipe: Mojo-Marinated Grilled Pork Tenderloin

Why? “This recipe was originally created because I was working on an easy, fast Cuban sandwich recipe. I wanted to capture all the flavor of the Mojo Marinade, but in a quick and easy to cook, tender, pork tenderloin. The recipe worked out so well that it ended up being incredible just on its own, but is also AMAZING being used for a Cuban sandwich. I love all the flavor that the bright citrus and cilantro marinade brings to the pork.”

Ingredients:

2 pork tenderloin

6 garlic cloves, minced

2 Tbsp cilantro, chopped

2 tsp dried oregano

1/4 tsp ground cumin

1 tsp Kosher salt

1/2 c vegetable oil

1 c orange juice

1/2 c lemon juice

1/4 c lime juice

Directions

Combine all ingredients, except the pork tenderloin, in a mixing bowl and whisk together. Place the pork tenderloins in a gallon-size Ziploc bag and pour the Mojo Marinade over the tenderloins. Allow the meat to marinade for one hour to overnight.

Clean and oil your grill grates with nonstick grill spray, and preheat your grill to high. As the grill is heating, pull the pork tenderloins out of the marinade, shaking off excess before placing on the grill to prevent flare-ups.

Once the grill is heated, place the pork tenderloins on the grill rack at a 45-degree angle and cook for four minutes. After four minutes, turn the pork tenderloins 90 degrees, on to an unused hot space on the grill to get the best grill marks. Cook for an additional four minutes. Repeat this step two more times, for a total cook time of 16 minutes.

Check to make sure the pork tenderloin is fully cooked. The tenderloin will be done when its internal temperature reaches 145 degrees. Once the pork tenderloin is cooked, remove it from the grill and allow it to rest five minutes. Once the pork tenderloins are done resting, slice and serve!