If you are looking for a new pork recipe to try, I have just the one. Check out this keto Cuban mojo pork tenderloin recipe.

Whole cuban mojo pork tenderloin on cutting board with a few slices cut at the end

This mojo pork recipe is pretty easy to make however it does take a little time. It needs to marinate in the juices for at least 6 hours but overnight is even better. Trust me, it’s totally worth it.

The flavors are out of this world! Just imagine the tender, juicy pork infused with all those delicious citrus and garlic notes.

So, go ahead and plan ahead for this one. Let it marinate overnight and prepare to be blown away by the amazing taste. You won’t regret it!

Mojo Pork Ingredients Needed:

Pork Tenderloin: you can either get large tenderloins or just do a few smaller ones side by side. You can use fresh or frozen as long as you thaw it first.

Olive Oil: this is one of our go-to oils. If you want you could also use avocado oil but I would stick to one of these two oils.

Orange Zest: this just really adds that orange flavor without all the extra carbs.

Sugar-Free Orange Marmalade: while most traditional mojo pork recipes use orange juice, we used marmalade to help cut down those carbs and sugars.

Lime Juice: the mix of lime with the orange just makes the flavors pop. It is best to use fresh lime juice but you can use bottled.

Cilantro: using fresh cilantro is best for this recipe.

Mint Leaves: this is another one that is best if you use fresh but you can use dried in a pinch.

Garlic Cloves: you will need to mince these to equal about 3 tablespoons so you will need 3 or more cloves depending on the size.

Oregano: we just used dried oregano for this recipe and it works just fine.

Cumin: no mojo pork is not complete without a little cumin.

Salt: one of those seasons that is added to just about every recipe in the world, am I right?

Black Pepper: while you could use different types of pepper if you wanted to add even more heat, we just used a simple everyday black pepper.

How To Make Keto Cuban Pork Tenderloin:

In a large bowl, mix all ingredients other than the pork. Mix until fully combined. You can use a blender in place of a bowl if you want.
Place the pork loin or loins into a deep dish. A Pyrex or casserole dish works well.
Pour the sauce mixture over the pork tenderloins then cover the dish with foil.
Place the covered dish into the fridge to marinate for a minimum of six hours but overnight is best.
After marinated preheat oven to 425 degrees F.
Place a wire rack on a baking sheet. Or use a roasting pan. Then place the marinated pork on the rack.
Place the pan in the oven and bake for 30 minutes. Then lower the temperature to 375 degrees F.
Cook for another hour or until the meat is tender and a thermometer reads 145F in the center.
Remove from oven and place on cutting board. Cover with foil and allow 20 minutes of rest time.
Slice and serve!

Wide view of whole mojo pork tenderloin on cutting board with a few pieces sliced at end and orange slices to the side.

How To Serve & Store:

This is normally served hot alongside a side dish or two. It can also be shredded and used on sandwiches. A few side dishes that pair well would be,

Mashed Cauliflower
Keto Air Fried Mushrooms
Keto Avocado Cucumber Salad
Cauliflower Rice

If there are any leftovers, they should be stored in an airtight container in the fridge for up to 3 days.

Frequently Asked Cuban Mojo Pork Questions:

Q. Can I use orange juice in place of the marmalade?

A. You can if you are not worried about the extra carbs or sugars. Just know that it will raise the net carb count from what we have calculated.

Q. Is the cooking time the same if using smaller tenderloins?

A. No. If you are not cooking a large tenderloin, the cooking time will be much less. The best way to know if it is done is to use a meat thermometer. Then it reaches 145F in the center, it is done.