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Citrus Mojo Pork Tenderloin
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Citrus Mojo Pork Tenderloin

Citrus Mojo Pork Tenderloin

with Roasted Carrots, Cilantro Sauce & Garlic Rice

Webster’s defines mojo as, “a magic spell, hex, or charm.” And even though this mojo (pronounced mo-ho) refers to the citrusy Cuban sauce, we think the dish may have similar effects on you. Here, cumin-spiced pork tenderloin is cooked to juicy perfection, then sliced and served over savory garlic rice. On the side, there’s tender roasted carrots. Finally...the sauces. Orange-and-lime-juice-spiked mojo sauce lifts and brightens the dish while creamy cilantro sauce lends a sultry note. Together, it’s a full-blown flavor explosion that’ll have your taste buds singing “Havana-ooh-na-na!”

Allergens:
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

2 clove

Garlic

1 unit

Sunkist® Cara Cara Orange

12 ounce

Pork Tenderloin

½ cup

Jasmine Rice

2 tablespoon

Mayonnaise

(Contains Eggs)

1 teaspoon

Dried Oregano

1 unit

Shallot

¼ ounce

Cilantro

1 unit

Lime

1 teaspoon

Cumin

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat38 g
Saturated Fat14 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber8 g
Protein37 g
Cholesterol165 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince shallot until you have 2 TBSP. Mince or grate garlic. Finely chop cilantro. Halve orange. Quarter lime. • Pat pork* dry with paper towels and season all over with salt, pepper, and ¾ tsp cumin (you’ll use the rest later). • 4 SERVINGS: Adjust racks to top and middle positions. Mince shallots until you have 3 TBSP. Use 1½ tsp cumin.

Cook Rice
2

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 1½ cups water.

Cook Carrots and Pork
3

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 10 minutes. Remove from oven. • Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add pork;sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to empty side of sheet with carrots. • Return to oven until pork is cooked through and carrots are tender, 12-15 minutes more. • 4 SERVINGS: Use 2 baking sheets; roast carrots on top rack and pork on middle rack.

Make Cilantro Sauce
4

• While pork and carrots roast, in a small bowl, combine sour cream, mayonnaise, half the cilantro, and a pinch of remaining garlic to taste. Season with salt and pepper.

Make Mojo Sauce
5

• In a second small bowl, combine orange juice, stock concentrate, remaining cumin, and ¼ tsp oregano. • Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced shallot; cook until softened, 2-3 minutes. Pour in stock mixture and bring to a boil. Cook until slightly reduced, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter and a squeeze of lime juice to taste. Season with salt and pepper. • 4 SERVINGS: Use ½ tsp dried oregano and 2 TBSP butter.

Finish and Serve
6

• Fluff rice with a fork and stir in 1 TBSP butter. Season with salt and pepper. • Thinly slice pork and divide between plates along with rice and carrots. Drizzle pork with mojo sauce. Top carrots with cilantro sauce. Garnish everything with remaining cilantro. Serve with remaining lime wedges on the side. • 4 SERVINGS: Stir in 2 TBSP butter.