103. Grilled Pork Tenderloin with Mojo Sauce p.476

The recipe

I chose this recipe because it was over 30 degrees, humid, and didn’t look like it was going to cool down overnight. We had dinner late because we couldn’t stand the thought of eating until the relative cool of the evening. This tenderloin fit the bill for a light dish that wouldn’t heat up the house. I was too hot to think, and this recipe is simple enough that I didn’t have to. I happened to have a tenderloin in the freezer, and an orange in the fruit basket, so I didn’t have risk sweating my way over the grocery store.

The recipe is simplicity itself. I just rubbed a tenderloin with salt, pepper, and a bit of oregano, then threw it on the grill. Meanwhile I whipped up the mojo sauce, which is nothing by orange juice, garlic, oil, and more oregano. Once the meat was cooked and rested, I sliced it and drizzled with the sauce.

For about five minutes work it was quite good. Oregano smells wonderful when it burns, and it left the crust of the meat with that great charred perfume. I’m a bit iffy on meats with sweet sauces, but the citrus was welcome on that stiflingly humid evening. The orange and garlic combination was new to me, and it probably wouldn’t occur to me to pair them, but it was quite delicious. The simply grilled tenderloin was nicely complimented by the straightforward flavours of the sauce. I wasn’t really in a mood for nuance, and this was certainly unfussy.

This isn’t a dish to try to impress the neighbours with, but it has its uses. It uses simple ingredients, doesn’t heat up the house, and it’s pretty much impossible to mess up. When you’re suffering from heat stroke these are all good qualities. Pork tenderloin is very lean and easy on the stomach, but it still feels substantial and like a real meal. When I’m looking forward to a night of uncomfortable twisting and turning in the sauna that is my bedroom, indigestion is not a risk I’m willing to take. This dish didn’t wow me, but I was very happy to find it on that particular night.

16 October 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments

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2 Responses to “103. Grilled Pork Tenderloin with Mojo Sauce p.476”

  1. 1 mvb 16 October 2007 @ 2:32 pm

    I didn’t think this was a shabby recipe at all and I most certainly would have served this to impress — it was clean, light and citrus-y. So often pork tenderloin is over-dressed, loaded down with herbs and/or a cloying sauce. Also, I like the fact that this meal didn’t include any pits, seeds or other items that you could throw over the balcony…

  2. 2 PC 18 June 2009 @ 2:53 pm

    I made this the other night with a couple of friends and found that its simplicity did not detract from its ability to impress company. I didn’t follow the recipe exactly as prescribed, preferring to marinate the 2 tenderloins in the sauce for a few hours before cooking and then serve them with some reserved sauce. I agree that the garlic-orange mix is unusual, but I also found it to be quite enjoyable.


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