The weather here in Florida has been great the past few days. What better way to take advantage of the cooler weather than to throw something on the grill? I grilled up some marinated pork tenderloin and served it with some freshly made tostones.
I marinated the pork tenderloin overnight in a homemade version of a Mojo sauce, which I had to doctor using what I had in the fridge.
- 3-4 cloves garlic, chopped
- 1/2 cup olive oil
- 1 1/2 to 2 cups Orange Juice
- Juice of 1 lemon (I didn’t have any limes!)
- Zest of 1 lemon
- 1 Tbsp Ground Cumin
- Salt and Pepper to Taste
- Put the olive oil in a saucepan and heat over medium heat. When hot, add garlic and cook until soft
- Add Orange juice, lemon juice, lemon zest, Cumin, salt and pepper
- Bring to boil
- Reduce by half
- Let cool
Pork Tenderloin and Tostones
- 1 package pork tenderloin (contains 2 tenderloin sections)
- salt, pepper, and garlic powder
- 2-3 Green plantains (Makes 12-16 tostones)
- When Marinade is cooled, butterfly the pork tenderloin by cutting (not all the way through) along the length of the tenderloin. Place in Plastic ziplock bag and pour half of the mojo over it. Press out the air and seal the bag. Make sure all of the pork is coated with the mojo. Marinate in the refrigerator at least 4 hours, or overnight.
- When ready to cook, remove the meat and let it warm up for a few minutes while the grill heats up.
- While you wait, you can also peel and slice the plantains into 1 1/2 inch pieces.
- For each tenderloin piece, season both sides liberally with salt (I prefer kosher), pepper, and garlic powder, or whatever other spices you like.
Place on a hot grill to sear one side, approximately 5-7 minutes, and then turn over to grill the other side until the pork registers at least 160 (medium), or 165, probably another 7 minutes with the lid closed.
Take off the grill and cover with foil tent, the pork will continue to cook and gain another 5-10 degrees.
For the Tostones, heat about 2 inches of oil in a pot to 350 degrees. Fry the plantain pieces for about 5-6 minutes, until they are brown and have some give to them. Drain on paper towels and let cool for a few minutes.
When they are somewhat cool, take some plastic wrap or parchment paper and place a piece of plantain on one side. Fold the other half of the wrap/paper over and using a skillet or other flat object, press the plantain down into a flat round. Fry these rounds at 350 degrees until brown and crispy on each side, about 4 minutes total. Drain, and season with salt and garlic powder.
Then…TIME TO EAT! Serve with extra mojo sauce!