Mojo (moe-hoe) comes from the Spanish, mojado, which means wet. Predominantly found in Spanish and Cuban cuisines, mojos are used as sauces or marinades.

Source: Better Homes and Gardens


Recipe Summary

20 mins
2 hrs
30 mins
2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Place meat in a large plastic bag set in a shallow dish. For marinade, in a food processor bowl or blender container combine chipotle peppers, orange juice, onion, oregano, lime juice, honey, oil, garlic, and salt.

  • Cover and process or blend until nearly smooth. Pour over meat. Close bag. Marinate in refrigerator for 2 hours. (Do not marinate more than 2 hours because the citrus juices cause meat to become too tender and mushy.) Drain meat and discard marinade.

  • In a grill with a cover, arrange preheated coals around drip pan. Test for medium heat where meat will cook. Insert a meat thermometer near the center of one of the tenderloins. Place the meat on a rack in a roasting pan on the grill rack. Cover and grill for 30 to 45 minutes or until meat thermometer registers 155 degrees F.

  • Remove pork from grill. Cover with foil; let stand 5 minutes before carving. Garnish with oregano leaves, if desired. Makes 6 main-dish servings.

Nutrition Facts

164 calories; fat 5g; cholesterol 81mg; saturated fat 2g; carbohydrates 3g; protein 25g; vitamin a 41.2RE; vitamin c 4.1mg; sodium 153mg; calcium 10.1mg; iron 1.6mg.