ROASTED PORK TENDERLOIN WITH MOJO SAUCE (for four)
2 juice oranges
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
two ¾ pound pork tenderloins
- Place a rack in the middle of the oven and preheat it to 425*.
- Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with ½ teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil and ½ teaspoon oregano.
- Pat pork dry and rub each tenderloin with ½ tablespoon oil, ½ teaspoon salt. ¼ teaspoon pepper and ¼ teaspoon oregano.
- Brush a large, heavy, ovenproof (preferably cast iron) ridged grill pan with oil, heat it over a medium flame until hot but not smoking and brown the pork on all sides, about 5 minutes.
- Transfer skillet to oven and roast until a meat thermometer inserted diagonally into the center of the pork registers 155*, about 30 minutes. Transfer pork to a cutting board and let it stand 5 minutes before slicing. Serve pork drizzled with mojo sauce.
adapted from Gourmet Magazine, August, 2002