Mojo Cuban Pork Tenderloin, A Lighter Twist On the Traditional Recipe

Citrusy, savory, and fall-apart tender, this Mojo Cuban Pork brings all of the daring, zesty taste of conventional Cuban cooking—minus the yard hearth pit. It’s marinated in a garlicky, sour-orange mojo, then slow-cooked to melt-in-your-mouth perfection.

Good for meal prep or feeding a hungry crowd, this 11-Level dish pairs superbly with easy sides like veggies or cauliflower rice. Need extra WW-friendly dinners like this? Take a look at our different Weight Watchers dinner concepts!

Recipe Overview

• Serving Dimension: Roughly 300 g (about 1 heaping cup of shredded pork with sauce)
• Variety of Servings: 6
• Time to Prepare dinner: 6 hours
• 11 WW Factors Per Serving. You’ll be able to view the recipe on the WW App right here. (WW login required.)

Elements in Pork Tenderloin with Mojo Cuban Pork

For the marinade:

• 2 tablespoons oil (30 ml)
• 2 tablespoons lime juice (30 ml)
• 8 garlic cloves
• 1 cup bitter orange juice (240 ml)
• 1 tablespoon dried oregano leaves (2 g)
• 1 tablespoon dried thyme leaves (2 g)
• 4 tablespoons white vinegar (60 ml)
• 1 tablespoon salt (15 g)
• ½ teaspoon floor black pepper (1 g)

For the pork:

• 3.3 lbs pork shoulder (1.5 kg), extra fats trimmed however not all

For the mojo sauce:

• ½ cup strained cooking juices (120 ml)
• ½ cup common unsweetened orange juice (120 ml)
• 1 teaspoon cornstarch (3 g)

Directions for making Pork Tenderloin with Mojo Cuban Pork

1. In a blender or meals processor, mix the oil, lime juice, garlic cloves, bitter orange juice, oregano, thyme, vinegar, salt, and black pepper. Mix till easy to create the marinade.
2. Place the pork shoulder in a big bowl or container, and pour the marinade over it, ensuring it’s totally coated. Cowl tightly with plastic wrap and refrigerate in a single day, or for at the least 8 hours.
3. The following day, switch the pork together with all of the marinade into the sluggish cooker. Cowl with the lid and cook dinner on low for 8–10 hours or on excessive for five–6 hours, till the pork is tender and falls aside simply.
4. As soon as cooked, switch the pork to a dish and shred with a fork. 
5. Pressure ½ cup (120 ml) of the cooking juices and pour it right into a small saucepan. Add ½ cup (120 ml) of unsweetened orange juice and 1 teaspoon (3 g) of cornstarch. Stir properly and cook dinner over medium warmth for a couple of minutes, till the sauce thickens and turns into shiny.
6. Serve the pork with the sauce drizzled excessive. If desired, garnish with peeled orange slices added simply earlier than serving.

Ideas and Methods Part for Making Mojo Cuban Pork 

This recipe might look easy—simply marinate, cook dinner, and shred—however getting it proper takes a number of sensible strikes, particularly for those who’re trimming fats to make it Weight Watchers–pleasant. Dry pork is the most typical pitfall, however with the following tips, you’ll keep away from that and find yourself with flavorful, juicy outcomes each time:

• Marinate in a single day. Tightly cowl the pork with plastic wrap and let it soak within the mojo in a single day. When it’s time to cook dinner, don’t discard the marinade—pour all of it into the pot. It infuses the meat with taste and helps maintain it moist.
• Prepare dinner it coated. Whether or not you’re utilizing a sluggish cooker or oven, maintain the pork tightly coated with foil or a lid through the cooking course of. That trapped steam is the key to tender, fall-apart meat.
• Save the juices. After cooking, pressure the leftover liquid and simmer it with ½ cup of orange juice and 1 teaspoon of cornstarch. In only a few minutes, you’ll have a shiny, citrusy sauce to drizzle over the pork.
• Rethink the orange slices. A number of recipes present stunning slices of orange cooked on prime of the pork—however for those who’re utilizing bitter oranges, that may flip bitter. If you wish to add them, do it on the very finish, peel them first, or skip them totally.

 Air fryer pork tenderloin

Pork loin with plum sauce

Weight Watchers Carnitas