Diabetes Forecast

Mojo-Marinated Pork Tenderloin (Pernil)

Ronaldo Linares says: This recipe takes the classic pork shoulder dish (pernil) and makes it healthier while still giving you the amazing Cubano flavor that we love. I have substituted pork tenderloin for pork shoulder in this version of the recipe. I can hear my father's voice screaming at me, "Oye, chico, what are you doing changing the dish?" I'm not changing the essence of the dish, I'm just modifying it so people can enjoy it in a healthier way.

Per Serving

Mojo-Marinated Pork Tenderloin (Pernil)

Makes: 5 servings
Serving Size: 1 (4-oz) piece pork
Calories 160
Fat 3 g
Saturated Fat 1 g
Carbohydrate 10 g
Fiber 2 g
Sugars 5 g
Cholesterol 75 mg
Sodium 450 mg
Potassium 590 mg
Protein 25 g
Phosphorus 300 mg
Choices: Fruit 0.5, Lean Protein 3
  • Makes: 5 servings
  • Serving Size: 1 (4-oz) piece pork
  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes


2 navel oranges, peeled and cut in half
2 lemons, peeled
1 tsp. kosher salt
1/2 tsp. cracked black pepper
1/4 tsp. ground cumin
1/4 tsp. garlic powder
2 Tbsp. distilled vinegar
2 stems fresh thyme, use the leaves; discard the stems
1 (20-oz) pork tenderloin
Nonstick cooking spray


  1. Preheat the oven to 400° F.
  2. Grab your blender to make the mojo marinade. Add the oranges, lemons, salt, pepper, cumin, garlic powder, vinegar, and fresh thyme leaves to the blender. Pulsate the mixture 4 times, then purée for 1 minute. Set aside 4 oz of the mojo marinade and add the rest to a resealable plastic bag.
  3. Remove the silver skin from the pork tenderloin. Add the pork tenderloin to the resealable plastic bag with the mojo marinade. Marinate the pork for at least 20 minutes in the refridgerator.
  4. Remove the pork tenderloin from the bag (discard the marinade in the bag) and pat it dry with a paper towel. Preheat an ovenproof sauté pan over medium heat, spray it with the nonstick cooking spray, and wait 10 seconds for the spray to come up to temperature. Brown both sides of the pork tenderloin in the pan, then place the pan in the oven for 15 to 20 minutes. The internal temperature of the cooked pork should read 145° F.
  5. Remove the pork from the oven and let it rest for a few minutes so the juices redistribute. Drizzle some of the reserved mojo marinade on the pork, and serve.

Adapted from Chef Ronaldo's Sabores de Cuba by Ronaldo Linares.


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