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Mojito Glazed Pork Tenderloin
This recipe uses the classic flavors of a Cuban Mojito: lime, rum and mint; for a flavorful marinade and glaze.
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servings: 3
total time: 3 hours 30 minutes
recipe by: Rae
Ingredients
- 1 1/2 to 2 lb Pork tenderloin
- 1/4 cup Cornstarch
- 2 TBSP Honey
- 1/4 cup White Rum
- 1 tsp Red Chili Sauce (such As Sriracha)
- 2 tsp Garlic Powder
- 2 TBSP Sesame Seeds
- 1/3 cup fresh lemon juice
- 3 TBSP fresh orange juice
- 3 TBSP fresh lime juice
- 2 TBSP cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup water
- 2 TBSP mirin
- Pinch cayenne
- 1 large sprig of mint
- Garnish:
- mint leaves, thinly sliced
- mint sprigs
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Directions
- Mix the cornstarch, honey, rum, hot sauce, garlic powder, sesame seeds, lemon juice, orange juice, lime juice, rice vinegar, soy sauce, water, mirin, cayenne, and mint in a gallon bag.
- Add the pork tenderloin and marinate in the refrigerator for 1-4 hours.
- Heat the oven to 425 degrees F and place a baking rack over a baking sheet.
- Remove the pork from the marinade (reserve the marinade) and place the pork on the rack. Roast in the oven for 10 minutes.
- Remove the large sprig of mint. Pour the marinate into a small sauce pan and bring to a boil. Stir constantly until it becomes a glaze. Turn off the heat.
- Brush the pork with the glaze and cook 10 minutes.
- Again brush the pork with the glaze and cook 10 minutes.
- Cook, glazing every 10 minutes, until pork reaches an internal temperature of 145 degrees F. Remove from the oven, glaze once more, and allow to rest 10 minutes.
- Slice the pork and garnish with mint and serve with any remaining glaze (thin with a touch of water and rewarm if needed).
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