Mojo Pork Loin: Citrus Garlic Marinade
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Mojo Pork Loin: Citrus Garlic Marinade This pork loin begins with an overnight citrus garlic marinade made from orange juice, lime juice, virgin olive oil, cilantro, mint, dried oregano, cumin, and garlic. The blended marinade is poured over a 2-3 pound pork loin, which is covered and refrigerated overnight before cooking.
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Watch How to Make It
The cooking method works with either a pellet grill or an oven. After the pork is removed from the marinade and allowed to drain on a wire rack, it is coated on all sides with a pepper and salt blend and cooked in two temperature stages: first at 425°F, then at 375°F until it reaches an internal temperature of 145°F.
Why You'll Love This Recipe
The instructions provide a defined sequence from marinade preparation through slicing. The pork is marinated overnight, drained before seasoning, cooked at two temperatures, and rested for 5 minutes before it is sliced and served.
Rather than relying only on the approximate cooking times, the recipe includes an internal temperature target of 145°F. The first 30 minutes at 425°F are followed by approximately 45 minutes at 375°F, with the internal temperature determining when the pork is ready to come off the heat.
Both a pellet grill and an oven are included as cooking options. The preparation, seasoning, temperatures, timing, and resting period remain the same whether the pork loin is cooked on the grill or in the oven.
Ingredients You'll Need
The recipe calls for a 2-3 pound pork loin. It is placed in a large resealable bag or bowl for marinating, giving the orange juice, lime juice, virgin olive oil, cilantro, mint, dried oregano, cumin, and garlic a container large enough to coat the loin.
For the marinade, use 3/4 cup orange juice, 1/2 cup lime juice, and 3/4 cup virgin olive oil. Add 1 bunch cilantro, 4 stems mint, 2 teaspoons dried oregano, 1 teaspoon cumin, and 8 cloves garlic. These ingredients are blended together until smooth and well combined before they go over the pork.
The pepper and salt blend is kept separate from the marinade. Use 3-4 tablespoons to season the outside of the pork loin generously after it has been removed from the marinade and excess liquid has dripped off.
How To Make It
Plan to begin the recipe the day before cooking because the pork loin needs to refrigerate in the marinade overnight. The blender or food processor is used first, followed by the bag or bowl for marinating, then a wire rack for draining the loin before it is seasoned and cooked.
The cooking schedule begins at 425°F and changes after 30 minutes. Once the temperature is reduced to 375°F, continue cooking for approximately 45 minutes, checking for the stated internal temperature target of 145°F before removing the pork from the pellet grill or oven.
Add the orange juice, lime juice, virgin olive oil, cilantro, mint, dried oregano, cumin, and garlic to a blender or food processor. Blend until the mixture is smooth and well combined, with all of the marinade ingredients incorporated.
Place the 2-3 pound pork loin in a large resealable bag or bowl. Pour the blended marinade over the top, making sure the loin is well coated before covering it and placing it in the refrigerator overnight.
When it is time to cook, remove the pork loin from the marinade. Place it on a wire rack and allow excess marinade to drip off before seasoning the exterior.
Preheat the pellet grill or oven to 425°F while the loin drains. Once the excess marinade has dripped off, season the outside generously with the pepper and salt blend, coating all sides of the pork loin.
Place the seasoned pork loin on the pellet grill or in the oven once it has been preheated to 425°F. Cook at 425°F for 30 minutes before changing the cooking temperature.
After the first 30 minutes, reduce the pellet grill or oven temperature to 375°F. Continue cooking the pork loin at 375°F for approximately 45 minutes, or until the internal temperature reaches 145°F.
The approximate 45-minute period follows the initial high-temperature cook; it does not replace the 30 minutes at 425°F. Use the internal temperature of 145°F as the recipe’s stated endpoint for removing the pork from the heat.
Remove the pork loin from the pellet grill or oven when it reaches an internal temperature of 145°F. Let it rest for 5 minutes before slicing.
After the resting period, slice the pork loin and serve it. The recipe’s final steps are straightforward: rest first, then slice and serve.
Cover the pork loin in the marinade and refrigerate it overnight. The marinade includes orange juice, lime juice, virgin olive oil, cilantro, mint, dried oregano, cumin, and garlic. Cook the pork loin at 425F for 30 minutes, then reduce the temperature to 375F and cook for approximately 45 minutes, or until it reaches an internal temperature of 145F. Yes. Remove the pork loin from the marinade and place it on a wire rack to let excess marinade drip off before seasoning and cooking. Let the pork loin rest for 5 minutes before slicing and serving.Frequently Asked Questions
How long should I marinate the Mojo Pork Loin?
What is in the mojo marinade?
What temperature should I cook Mojo Pork Loin?
Should I remove the pork loin from the marinade before cooking?
How long should the pork loin rest before slicing?
Wrapping Up
This mojo pork loin follows a clear overnight-to-next-day schedule. The citrus, oil, herbs, spices, and garlic are blended into one smooth marinade; the pork is then drained, seasoned separately, and cooked through the specified two-temperature process.
Whether prepared on a pellet grill or in an oven, the sequence remains the same: 30 minutes at 425°F, approximately 45 minutes at 375°F, and removal at 145°F internally. A final 5-minute rest completes the method before the pork is sliced and served.
Recipe created by Cookinwithbabe for Trust Me Try It.
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Ingredients
- 2-3 lb pork loin
- 3/4 cup orange juice
- 1/2 cup lime juice
- 3/4 cup virgin olive oil
- 1 bunch cilantro
- 8 clove garlic
- 2 tsp dried oregano
- 1 tsp cumin
- 4 stems mint
- 3-4 tbsp pepper & salt blend
Instructions
- In a blender or food processor, combine the orange juice, lime juice, olive oil, cilantro, mint, oregano, cumin, and garlic.
- Blend until smooth and well combined.
- Place the pork loin in a large resealable bag or bowl and pour the marinade over the top, making sure the loin is well coated.
- Cover and refrigerate overnight.
- Before cooking, remove the pork loin from the marinade and place it on a wire rack to allow any excess marinade to drip off.
- Preheat the pellet grill or oven to 425°F.
- Season the outside of the pork loin generously with the salt and pepper blend, coating all sides.
- Place the loin on the pellet grill or in the oven and cook at 425°F for 30 minutes.
- Reduce the temperature to 375°F and continue cooking for approximately 45 minutes, or until the internal temperature reaches 145°F.
- Remove the pork loin from the grill or oven and allow it to rest for 5 minutes before slicing and serving.
