Forgive me followers for I have sinned, it has been almost a month since my last blog post. I had high hopes that I would be able to continue blogging, selling sauce & rub, and working my day job all while selling my house and buying a new one at the same time. In retrospect, I grossly underestimated the whole house thing. I would also like to thank all the cheats and thieves that crashed the housing market, and our economy, you now need to provide DNA, your first-born and the bank statement of anyone who’s ever given you a nickel to quality for a mortgage.
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| Mojo Pork Tenderloin |
Before all this hulla-bah-loo started I did cook up something really good that I wanted to share. I had bottle of my all time favorite marinade Goya Mojo Criollo and couple of tenderloins…yada yada yada…Mojo Pork Tenderloin.Yada 1: Place the tenderloin in a bag and pour in the Mojo, close bag and place in refrigerator for a day or two.
Yada 2: Fire up grill to 450º and start cooking. Roll the tenderloin every 3-4 minutes to get that delicious char all around the meat. Cook for 20-25 minutes until an internal temperature of 140º.
Yada 3: Remove from the grill and allow it to rest for 5-10 minues. Cut & eat.
There you go, 3 easy steps to one of the best pork tenderloins you will every make.I love the Mojo marinade and hope that maybe Goya will send me a lifetime supply if I keep plugging it on my blog.
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| Mojo Pork on the Big Green Egg |
I expect to be all moved in and cooking next weekend and will be making up for lost BBQ time. I’ve got a lot of big things planned this summer so stay tuned!
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| Mojo Pork Sandwich |
Hey! I remember you! (ha ha)
Great looking tenderloin, Kirk!
Thanks Chris. It was tasty tenderloin. Knowing how much you like Mexican flavors have your tried the Mojo yet?
We've cooked with the Mojo marinade a few times. It tends to be quite salty for us, and so we're searching for an alternate marinade.
I guess in our 50's now, we're more sensitive to salt.
Congrats on “beating the system” and getting into your new house! Maybe we'll see more of you around here soon. 🙂
Brian, you'll be first on the list when I start testing salt-free and low salt rubs.