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A platter full of pork tenderloin medallions with tropical salsa.

Big Island Pork Tenderloin with Mojo Glaze

Here it is, folks - your new favorite pork tenderloin recipe. Big Island Pork Tenderloin with Mojo Glaze cooks quickly, stays juicy, and has tons of flavor. Pork tenderloin is my very favorite pork cut. It's super tender, and takes on any flavors that your seasonings and pork tenderloin marinade offer. As an added bonus, there's no bone involved so the entire pork tenderloin can be sliced and devoured.
Servings: 6 servings
Chef Alli
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

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Ingredients
 

  • 2 pork tenderloins 1 lb. each, trimmed
  • Olive oil

Spice Rub

  • 1 Tbs. paprika or smoked paprika or half and half
  • 1 Tbs. chili powder
  • 1 Tbs. oregano flakes
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. red pepper flakes

Mojo Basting Sauce

  • 1/2 cup orange or pineapple juice
  • 2 Tbs. fresh lime juice
  • zest of 1 lime
  • 4 garlic cloves crushed
  • 1 tsp. kosher salt
  • 1/2 jalapeno seeds and membranes removed, diced
  • 2 Tbs. honey

Island Salsa

  • 2 mangos flesh removed and diced
  • 1/2 jalapeno seeds and membranes removed, diced
  • 1/4 red onion diced
  • 2 Tbs. fresh lime juice
  • 2 Tbs. chopped cilantro

Instructions
 

  • Preheat the broiler to high. Place the oven rack into the center position.
  • In a small bowl, combine the seasoning rub ingredients; reserve.
    Working on a large sheet of aluminum foil or other preferred work surface, unpackage and lay out the pork tenderloins. Using your fingertips massage the pork tenderloins with a good coating of olive oil, then add prepared seasoning rub to the pork tenderloins on all sides.
  • Cover a rimmed baking sheet with aluminum foil; place a cooling rack onto the prepared baking sheet. Spray the cooling rack with nonstick spray, then place the seasoned pork tenderloins onto the rack, 2-inches apart.
  • In a small bowl, combine the mojo basting sauce ingredients. Broil the pork tenderloins for 5 minutes, then brush with the mojo basting sauce. Broil the pork for 5 more minutes, then brush with the mojo basting sauce once more.
  • Flip the pork tenderloins over, baste with the mojo basting sauce, continuing to cook for an additional 10-12 minutes, basting the pork tenderloins twice during that time.
    Cook the pork tenderloins until the internal temperature at the thickest part of the meat registers 140 degrees F. when temped with an instant-read meat thermometer.
    Remove the pork from the oven and tent with foil, letting the tenderloins rest for 5 minutes. Discard the basting sauce.
  • While the pork tenderloins are cooking, prepare the Island Salsa by combining all the ingredients in a small bowl; reserve for serving.
    **Both the mojo basting sauce and the island salsa can be made ahead of time.
  • To serve the Big Island Mojo Pork Tenderloin, slice the pork tenderloins into 1-inch medallions and serve with the salsa on the side.

Nutrition

Calories: 407kcalCarbohydrates: 11gProtein: 63gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 197mgSodium: 491mgPotassium: 1310mgFiber: 1gSugar: 9gVitamin A: 686IUVitamin C: 21mgCalcium: 37mgIron: 3mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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