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Grilled Cuban Mojo Marinated Pork Tenderloin with Fried Plantains

When ordered in a restaurant, sweet plantains are delicious but swimming in a pool of oil. This recipe bypasses the frying step, letting the oven create plantains that are slightly caramelized and chewy without all the additional fat. Mojo is a classic Cuban sauce used as a marinade in this recipe.


4 Servings

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Quick Tips

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Keep it Healthy: Pork tenderloin is such a lean cut of meat that soaking it in a flavorful marinade, like the mojo, keeps it moist and tender.

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Cooking Tip: When purchasing plantains, look for plantains that are yellow- and black-spotted, a perfect sign of ripeness.

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Tip: No grill? No problem. Just cook the pork tenderloin in the oven with the plantains. Follow directions above as far as wiping marinade off pork tenderloin and seasoning it. In large sauté pan over high heat, warm 2 teaspoons canola oil over high heat. Add pork to sauté pan, cooking on each side until golden brown, about 5 minutes total. Transfer pork tenderloin in sauté pan or onto a baking sheet into the 450°F oven with the plantains. Cook pork until a meat thermometer registers 145°, about 15 to 20 minutes.


Tip: Click on step to mark as complete.

Nutrition Facts

Calories 317
Total Fat 11 g
Saturated Fat 1.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.8 g
Cholesterol 74.5 mg
Sodium 135 mg
Potassium 0 mg
Total Carbohydrate 28.6 g
Dietary Fiber 2.1 g
Sugars 13.4 g
Added Sugars 0 g
Protein 27.9 g
Dietary Exchanges
2 fruit, 4 lean meat

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