Skillet Mojo Pork Tenderloin

Ingredients

FOR THE MOJO SAUCE

6 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed orange juice (about ½ orange)

2 tablespoons freshly squeezed lime juice (about 1 lime)

2 tablespoons red wine vinegar

2 cups chopped fresh cilantro leaves (about 2 small bunches)

½ cup chopped fresh mint leaves 5 garlic cloves, roughly chopped

1 teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

FOR THE PORK SKILLET

2½ teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon ground cumin

2 pork tenderloins (about 1 pound each), silver skin removed

2 tablespoons extra-virgin olive oil

2 red bell peppers, sliced into thin strips

1 orange bell pepper, sliced into thin strips

1 medium white onion, halved and thinly sliced

Directions

PREHEAT the oven to 400°E.

MAKE THE MOJO SAUCE: In a blender or using an immersion blender in a wide-mouth jar, blend the mojo sauce ingredients until well combined and almost smooth.

MAKE THE PORK SKILLET: In a small bowl, combine 2 teaspoons of the salt, ½ teaspoon of the black pepper, the oregano, paprika, and cumin. Stir to combine. Evenly sprinkle the spice mixture over the pork tenderloin, then rub it in until the pork is evenly coated.

IN a large deep ovenproof skillet, heat the oil over medium-high heat.

Add the pork and sear until golden on both sides, about 2 minutes per side. Transfer to a clean plate and set aside.

TO the skillet, add the bell peppers, onion, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper. Sauté until tender, about 2 minutes.

NESTLE the pork back into the skillet with the veggies. Drizzle ½ cup of the mojo sauce over the pork and veggies.

TRANSFER to the oven and bake, uncovered, until the pork is cooked through and reaches an internal temperature of 150°F, 20 to 25 minutes.

LET the pork rest on a clean cutting board for 5 to 10 minutes, then slice it into medallions. Serve with the peppers and the remaining mojo sauce.